This time of year, we love fresh vegetables and fruits prepared any which way — steamed, sautéed, roasted, grilled or ... pickled?
Yes, pickling vegetables and preserving fruits are a great way to give them a fresh, tangy, cool, firm texture and taste.
Pickled vegetables are great with all types of meat, especially barbecue and paté. I think they are great with paté or hummus because they cut the richness and complement/contrast with the creaminess.
I was looking for a fresh, crisp pickle to serve at a cocktail party and came across a recipe I found years ago. It’s so easy and fast and you can vary what you add. Sometimes I do half cucumbers and half onion. The red onion is perfect served atop a cracker or crostini spread with paté.

Sweet & Sour Overnight Pickles
Makes 1 quart

2 medium cucumbers, thinly sliced
1/4 of a red onion, thinly sliced
1/3 cup turbinado sugar (Sugar in the Raw) or white sugar
1/3 cup red wine vinegar
2 teaspoons coarse kosher salt
3 or 4 sprigs of fresh thyme (or dill or rosemary)

In a glass quart jar, layer the cucumbers, onion and herb sprigs until tightly packed.
In a small saucepan, combine 1 1/4 cups water with the sugar, vinegar and salt. Stir over medium heat just until the liquid is warm and the sugar is completely dissolved.
Pour the warm liquid over the cucumbers. Cover the jar tightly and refrigerate for at least 24 hours.
These will keep for at least a month — if they last that long!

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