Years ago, a friend who once lived in Italy described a sandwich she had prepared for a picnic. Adapted to foods we can buy locally, it works well for late-summer suppers after a sweltering day in the gardens. It’s a lifesaver for days when I just don’t know what time dinner will happen until it happens.
Back when I was a child, my Mom used to occasionally buy a jar of mixed pickles. I loved the cauliflower, but there was usually just one small piece in each jar, and sometimes I didn’t even get that. Now make my own with nearly all cauliflower and onions — just a few cucumber chunks. A bowl of these is a perfect accompaniment when cold meat sandwiches are the menu.
These pickles have won a blue ribbon each time I entered them in the State Fair. They’re quite sweet with a spicy tang. We use them mostly on sandwiches and burgers. Here is my award-winning recipe for sweet pickles with bonus recipes for relish, tartar sauce and sandwiches.
The pieces have all come together. Proper restraint has been shown and I managed to put together a pretty darn good homemade (all but the cheese) Reuben sandwich. However, it is not without some consequences and revelations of a none too proud family tradition.
I had every intention of writing a DIY Reuben Sandwich post this month and, while I did manage to make some sauerkraut and corned beef, I hit a bit of a glitch at the end. The effort was there, but my execution - or better still - will power, failed me. However, in the end, I had a great batch of sauerkraut and a tasty, if short-lived, corned beef to show for my efforts. With a little planning and some time, corned beef and sauerkraut are both easy to make and great tasting.