Pickles because we’re still going with the calm before the bbq™© and I think good crispy dill pickles are necessary at every bbq. They go with just about everything and for me just make a good hamburger or sandwich great. Set out a jar of these babies and everyone will a) luv u for them and b) be impressed you actually made pickles.
One of the many cool things about these is that they’re refrigerator pickles, which means all the magic happens in the refrigerator, hence da name. There’s no need to can anything, no pots of boiling water, hazmat suits, weird tongs, etc. Most of us don’t find ourselves swimming in a sea of baby cucumbers (maybe you do I don’t know what you’re into) so the need to can several jars is nowhere to be found. This stuff is as simple as boiling some liquids, pouring it over cucumbers and waiting a few hours. Seriously the waiting a few hours is probably the hardest part.
And we don’t even need the special pickling cucumbers you’d need if you were actually canning these. We go for the Persian Cucumbers you can get at any Trader Joe’s, or really almost any grocery store, and the end result is still nice and crunchy, basically the cheaper cuter cousin of the vlassic pickle.
Once you jedi master these then you can move on to just about any pickled vegetable, the possibilities of party tricks without taking off your pants are endless.