And life hasn’t handed me lemons, but cucumbers. In the summer, lots of friends give us beautiful veggies from their gardens. I do not like cucumbers. They often go bad in the fridge because there’s only so much cucumber that can go into a salad. So: pickles!
NOTE: I’m working on some different recipe posts and beer reviews. I made Pasta e Fagiole last night, taking pictures all the way up to the finished product. It gets a little frenetic at dinnertime and I naturally forgot to do that. I made a double batch, so please pray that I remember to take that final picture when we heat it up!
Back to the pickles. Pretty easy. Cut up the cucumbers. Place them in mason jars. Boil for three minutes your pickle brine: 5 cups water, 5 tablespoons sea salt, 1/2 cup vinegar (white wine is probably best, I used apple cider mixed with plain white, because that’s what I had), and pickling spices. I didn’t have the conventional “pickling spice” in the cabinet, so I used dry dillweed, black peppercorns, red pepper flake, a couple bay leaves, fennel seeds, celery seeds, caraway seeds, mustard powder, and a two or three smashed garlic cloves. Allow the brine to completely cool before pouring over the cucumbers, taking care to completely cover them. Refrigerate for three weeks or so. They keep a while, and will be crunchy if your cucumbers were crunchy.