This idea was suggested by the bread-and-butter slices made with organic cucumbers, onion, and red-ripe hot chiles (serranos, it appeared) picked up at the South Austin Farmers’ Market on South Congress. Tony, of P/2 Organic Farm, had not been aware of the pro-pickle blurb in this week’s Chron, wherein they were described by the author, Kate Thornberry, as “the B*E*S*T Pickles I have ever tasted.”

These are very savory, yet quite sweet, pickles. The aroma is so appetite-inducing that there was brainstorming to think of new uses for this addition to the condiment shelf.

Others have already considered and actually implemented the notion of pickes on toast (see item 142). So there’s no pickle innovation in this household, but there are some new and tasty pickles and it’s known for a fact that they go very well with fried chicken.