Let’s say some of the veggies in your garden underperformed this summer, like the green tomatoes clinging to the vines in my back yard. Or maybe you’re just sick of eating fresh cucumber after four months of harvesting the buggers. Either way, I have the answer: Pickling. Don’t worry, I haven’t turned all crazy live-off-the-land on you. I like a quick, easy pickle, aka a QUICKLE. This recipe gets you that vinegar-y snap in just a few hours, but tastes even better if you let it steep longer. So you can enjoy that produce now and later!
Nine years ago, I made a vow to live my life based on three guiding principles: Love, Awe and Gratitude. Today, instead of feeling sad, angry or anxious about The Chew’s cancellation, I will look through the lens of Gratitude and thank: My cohosts, @chefsymon and @carlaphall, for being two of the greatest people I’ve ever had the pleasure of knowing. The crew and staff of The Chew for being so dedicated, hardworking and collaborative. Our viewers for allowing us into your homes each day to share a laugh and a recipe — and a cocktail. It’s been a fun run and I am so freakin’ lucky to have been a part of it. Much love, CK ❤️