In a Pickle

I was thrilled to see kirby cucumbers in my CSA share this week.  My eyes lit up cause I knew exactly what I was doing with them.

I found a recipe a while ago in one of my magazines for quick pickles.  Canning has always intrigued me and I have wanted to try it to make tomato sauce, jams and pickles.  Push come to shove I really don’t want to invest in the whole canning process..the big pot, all the racks, tools, etc.  I really don’t think I can squeeze one more cooking supply in my kitchen.  Quick pickles only required the investment of a jar and a fridge.  I can commit to that.

Pickles may be in my top five foods.  I love them and there is always a jar of them in my fridge.  I generally go for kosher dills but I love spicy, bread and butter…pretty much any pickle is a friend of mine.  Hopefully the kirby cucumbers will be in steady supply at my CSA this summer because I must have my pickles!

Quick Pickles

  • 4 Kirby cucumbers (about 1 pound), quartered lengthwise
  • 3/4 cup white wine vinegar
  • 3/4 cup of hot water
  • 1/4 small sweet onion (such as Vidalia or Walla Walla), thinly sliced
  • 2 cloves garlic, smashed
  • 2 tablespoons sugar
  • 1 teaspoon dill seed
  • a few springs of fresh dill
  • 1 teaspoon black peppercorns
  • 1 bay leaf
  • 2 teaspoons of kosher salt
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Place the cucumbers in a 1-quart jar or some other container with a tight-fitting lid.

In a bowl, combine the vinegar, onion, garlic, sugar, dill seed, peppercorns, bay leaf, 2 teaspoons salt, and hot water. Stir until the sugar dissolves.

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Pour the vinegar mixture into the jar with the cucumbers, top with the fresh dill and cover, and refrigerate for at least 24 hours before serving.img_0078

The pickles will last up to 1 week.  I find the sweet spot to be about 2 days before serving.  After 10 days they get a bit funky.  However, this is not a problem with pickles in my house.  A few days and they are gone.

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