I’m in a pickle.
To be in a pickle is to be in a difficult situation or to have a problem with no ready answer or solution. That sounds like not too bad a fix because, while the exit is not readily available, there is indeed a solution but not immediately. You need to wait.
Likewise, real pickles are works of patience. You wash and slice the vegetables to taste, and mix the immediate solution, uh, the pickling solution, then pour it over the vegetables, which you have packed in a clean mason jar or some other type of jar.
Then the waiting begins as the beautiful vegetables chill out in the refrigerator for at least 24 hours.
At the end of the agony of waiting, you are rewarded with the crunchy gifts of the garden steeped in a balance of flavors: sweet, sour, spicy.
Pickles bring out the best of grilled or fried food. It is a superb companion.
I have been in a pickle several times, and had my share of sitting in the refrigerator of uncertainty.
While waiting for the answer or rescue to appear, I wonder if I will see another sunrise.
Fortunately, like real pickles, there is a solution to a problem. Whether it is sweet or sour or spicy or a good balance of flavors, the answer will suit the situation. And unlike pickles, I do not allow problems to devour me.
MAKE PICKLES. Now let us go pickling. Have one cup each of carrots, cucumber and radish sliced into two-inch sticks. Soak them in a bowl of water mixed with one tablespoon salt for 30 minutes; drain, then squeeze vegetables to remove liquid. Make pickling solution with half cup vinegar, 3 tbsp sugar, four peppercorns and optional, sliced ginger and chili.
Pack vegetables in a covered jar. Add the vinegar mixture. Place pickles in the refrigerator. Enjoy it next day.