One of my favorite local food magazines published a recipe this week for Vic & Anthony's Executive Chef Carlos Rodriguez's pickles used on the restaurant's hamburgers. It sounded so easy, I decided to try it and embarked on an odyssey to find pickling cucumbers. 5 grocery stores later, I'm empty-handed. I know they were plentiful 2 weeks ago, but I guess they are a summer crop. So I have regular cucumbers to slice for the recipe. I haven't pickled before, but now have all that I need to put up some pickles tomorrow. (Always wanted to say, "puttin' up some pickles!") So I'm sharing the recipe for what Chef Rodriguez calls, "the best pickles ever."
And I'd love any advice you pickling pros may have for me.