In a Pickle?

If you're reluctant to try your hand at pickling because you think it's too complicated, fear not! This time recipe will get your started-and it could make you the start of the next family cookout.

Generations ago, people would gather up their vegetables and fruits in the summer and pickle them so they had something to eat during the long, harsh winter. Today, thanks to refrigeration, pickling isn’t a necessity for most of us. But it’s enjoying a surge in popularity among chefs, foodies and fans of the farm-to-fork movement. And with good reason: Pickled ingredients can add an interesting twist to your dishes, it’s a great way for home gardeners and farmers’ market shoppers to make the most of the summer bounty, and it’s relatively easy to do. Start out with the recipe below. Then, when you’re hooked, check out The Gentle Art of Preserving (Kyle Books) by Katie and Giancarlo Caldesi. It’s packed with recipes and information about pickling, curing, smoking, drying and more.

1. Using a sharp knife, quarter cabbage and remove core and wilted layers. Cut cabbage into fine, thin slices and place in a large bowl.

2. In a small bowl, combine red win vinegar and sugar, stirring until sugar has completely dissolved. Add salt and pepper to taste. Slowly add olive oil, whisking constantly. Toss cabbage with the vinaigrette. Cover loosely and let sit at room temperature for 1-2 hours, tossing a few times. For the final touch, sprinkle with poppy seeds before serving.