There were always barrels of pickles at the flea markets my parents took me to when I was growing up. My dad loved half-sours; my mom loved sweet pickles; I loved both. Mom would cut both kinds in half and stick them together, so I’ d get two flavors in every bite. This is my homage to those days, made with one of my favorite ingredients.
Cooks' Note
If you can find persimmon vinegar in a Korean market, use it in this recipe, as I do. Add 1/2 cup, and reduce the amount of the sherry and rice vinegars to 1/4 cup each.
