It’s summer time and there is a whhoooolle lot of fresh produce in the grocery stores, at the farmers markets, and in my driveway!
My mom belongs to a CSA (community supported agriculture, which is where you pay a farm for a “share” of local produce) and gets fruits and vegetables delivered every Thursday from a local organic farm. She only has half a share that provides dozens of veggies a week which is plenty for the two of us! At the beginning of the summer we were getting a ton of green beans, cucumbers, and sugar snap peas and as the summer has progressed we’re still getting the cucs but beans have turned into tomatoes, and sugar snap peas into onions. With the abundance crisp mini cucumbers I had to wage an attempt at pickling, something I had never done before!
I remember when I was younger going to the general store, getting one of those huge dill pickles from the deli counter, and crunching on it all the way home in the car. Although I didn’t attempt to make dill pickles, for the main reason being that I didn’t have any dill, these are still pretty darn good. I combined a few recipes that I found in different books to create the sweet but tangy pickle recipe below. In addition to never pickling anything I’ve also never canned anything so these are refrigerator pickles but if you’re savvy on how to not give people botulism go right ahead on canning these for real.
Sweet but Sour Pickles
¼ cup sugar
½ cup water
1 cup cider vinegar
½ teaspoon kosher salt
½ cup water
½ teaspoon peppercorns
Pinch anise seeds
½ teaspoon fennel seeds
½ teaspoon mustard seeds
3 allspice berries
2 bay leaves
3 to 4 Kirby cucumbers, sliced
½ an onion, sliced
- Combine the cucumber and onion in a 1 quart jar; I used a spring top jar from Ikea!
- In a small to medium sauce pan combine all of the remaining ingredients and bring to a boil.
- Reduce to a simmer and stir until the sugar is dissolved.
- Pour the liquid over the cucumbers and onions and allow to cool before closing and storingthe jar in the refrigerator.
- Start to munch on the yummy pickles in 1 week and finish before 2 months!