Our experimental item from the CSA this week was pickling cucumbers. We picked out this recipe from my Fresh Every Day Sara Foster cookbook. In the past, I haven't particularly enjoyed pickles, but I found these ones to be particularly delicious and addictive, especially with some sharp cheddar and wheat crackers.

1 c white vinegar
1/4 c sugar
1 tbsp sea salt
1/2 tsp freshly ground black pepper
6 whole cloves
2 bay leaves
1 tsp crushed red pepper flakes
1 tsp dill seed
4 to 5 small pickling cucumbers, peeled in stripes and sliced into 1/8-inch-thick rounds
1 small white onion, thinly sliced into rounds

Combine the vinegar, sugar, salt, black pepper, cloves, bay leaves, red pepper flakes, and dill seed in a quart jar. Place the lid on the jar and shake until the sugar has dissolved.

Layer the cucumbers and onion in the jar using a wooden spoon to press them tightly into the jar. Place the lid on the jar, shake it well, and refrigerate at least 4 hours, shaking the jar occasionally to keep the ingredients mixed. These pickles will keep in the refrigerator for at least 1 month.

Everything ready!
I used two pint jars instead of a quart. What am I going to do with the other ten jars?!

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