In
Taiwan, I grew up eating a lot of pickles as condiments or as
appetizers, especially in the summer, since most pickles are
refreshing and cooling. Unlike the western style of pickle, they're
not always pickled in vinegar, nor are they always made over a long
period of time. In fact, most of my mom's pickles were made within
just thirty minutes to an hour. The pickles that you see most often
in Taiwan are cucumbers, cabbages and radishes. My mom loves making
different types of pickled cucumbers; sometimes she makes them with
sea salt, sometimes with salted plums, both of which I love!
