I like quick pickles. I don't have a ton of time to make dozens of jars of the same thing endlessly, and quite honestly I get bored with flavors and really like mixing it up, using what is fresh on hand, and having small batches of a variety of quick pickles to liven up meals, crudités, salads, and of course for snacks. At any given moment year-round I have a few jars of something in my fridge. Right now I have pickled cucumbers and garlic in a slightly sweet brine, and pickled daikon which are amazingly peppery and crunchy. Spring onions are one of the first things in spring that we can find here in Wisconsin, and I like pickling them so that I can spread them out throughout the summer. I like the small green brilliance of their flavor in a pickle and they work on salads, burgers, or with a plate of hummus and tomatoes.
I know most of us have the image of a farm woman in her hot kitchen with 422 pounds of one kind of cucumber frantically pickling and canning until 3AM. But these days we can get such a wide variety of seeds and can easily grow such a diversity of herbs, fruit, and vegetables, that we don't need to mono-pickle. Small batch pickling is a quick, easy, and delicious way to preserve the extras, the favorites, and the flavors of the season!
Spring comes so slowly after a long winter, but jumping back into the garden and kitchen to start preserving again feels good. After a long winter it feels pretty much like a big TA-DAAAAA!