Pickling with Val
Not only is Valerie Aikman-Smith one of our favorite food stylists over at goop HQ, but she’s also a masterful cook, particularly when it comes to the small and simple flourishes that cement a meal in your mind as superlative. Whether she’s smoking the salt, or dusting home-baked bread with fennel pollen, she does her own version of molecular gastronomy in a very down-home, straightforward sort of way. In her latest cookbook, Pickled & Packed, Val demonstrates that you can turn anything from humble onions to fresh-picked cherries into a pantry staple. Since tomato season is winding down, we asked her how to pickle and can the final gasp to make them last.