All those laid-back summer lunches, the salads and cold cuts, smoked fish and simple tarts seem to cry out for a crisp, sharp accompaniment. The answer in this house is a tangle of bright young vegetables that has been left in a sweet and salty marinade. A pickle to bring out at will I keep mine in the fridge to complement whatever else is on the plate.
The pickle is easy to make you just need a vegetable peeler and small pan to warm the marinade, and it will keep for a few days in the fridge. The vivid sourness such a pickle offers can be extended to the first of the homegrown fruits the catch-it-if-you-can gooseberry season that is here and gone in a flash.
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