In our farm share last week, is it any surprise that we got over a dozen cucumbers? Of course not. This is their season. And I was waiting. I wanted a whole lotta cukes, because I had plans. Pickles! So easy, and so give-able (you know I'm a food pusher). Plus, pickles are a great way to pucker up to the heat of the summer. You can't sweat when you eat a pickle. If it's sour enough, all your pores will pucker!
Here's what I did:
Quarter your cukes, and slice them so they'll fit in your Bell jars (I got a dozen for $12 at my local hardware store). In each jar (Guess how many you can fill with your quartered cukes - I filled 6 pint-sized jars with about 10 cukes.), place a few sprigs of fresh dill, and one fat garlic clove, sliced. In a medium saucepan, bring to a boil the following: 2 cups of cider vinegar, 1 1/4 cup water, 2 tbsp sugar, 1 tbsp kosher salt. Boil for 2 mins. Pour the hot liquid right on top of your cukes all tucked in tightly their jars. Fill each jar to the tippy top. Seal. Cool on the counter for about a half hour, then refrigerate for at least 24 hours before crunching.
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