I might be putting the cart before the horse by posting this before I have had a chance to taste them myself, but I feel it's time to take a dip in the danger zone. I have been wanting to pickle for the past few years, but for many reasons, one of which including the fear of dying of botulism, I have pushed my pickling desires to the back burner.
I get it. It's an easy and smart way to preserve produce that is on it's way out. Why not take the abundance that is in season now, and preserve it for the upcoming months? My thought exactly.
So for now, let's cross our fingers and hope for the best. An update will be in the future, probably along with a recipe including these quasi-dangerous pickled guys. Good luck and let's pickle.