I am a vinegar addict. Thinking about the mass amount of the stuff I consume not only in it's natural, liquidy state but also in foods and condiments, I could probably keep the industry in business. Or not. I assume it's a pretty big business, given the French fry / potato chip popularity out there. Usually I'm getting my "sour fix" via one of two items - mustard (any kind - we have 4!) or pickles. As a kid, I would regularly ask for my hot dogs or burgers with "just mustard", extra pickles and tomato. Maybe lettuce and onion, if it was on offer, but always mustard and pickles! Clearly, both have been dear loves of mine forever (you may recall my earlier pickle (and pepper)-obsession post), but it was only last year that I branched out into actually making my own pickles.
Good thing, too... because I also planted dill and cucumbers that year, and though neither crop actually took hold, the delicious, super-ripe cukes I scored from the Brick Works farmers market downtown were more than sufficient. Either way, it was an opportunity to dip my toes into the world of preserving the harvest without resorting to mass freezing, and the copius amounts of another favourite - garlic - didn't hurt matters at all!