Yes, yes it will pickle…..duh.  I started with Momofuku’s recipe for this and it has become a monster of my own.  I add a touch of tarragon to the mixture and instead of using rice vinegar I go with white wine vinegar, it opens the flavor up a ton. I always make two batches…..one with the Momofuku style and then my own. My sister tried these for the first time yesterday and she said she is going to bring me a whole bunch of cucumbers to pickle.  Good stuff.

I’ve done shallots before but this is the first time I will be doing it with Sherry.  We’ll see how it turns out.  Also, I have brown and yellow mustard seeds that I still need to pickle….I have done yellow before but not brown.  So excited!

Eric