Monday, December 18, 2006

Quick Pickles

Seeking a cool taste of summer during this weirdly warm winter in NYC, my boyfriend and I made some pickles. Even though cucumbers aren't particularly in season, these tasted fresh, bright and crisp.

3 medium cucumbers, sliced into rounds or cut into spears.

5 cloves garlic
fresh dill

1 cup white vinegar
5 cups water
1/2 cup sugar
1/3 cup salt

Bring the vinegar, water, sugar and salt to a boil in a small saucepan, stirring occasionally. Let the liquid cool completely (otherwise the cucumbers will wilt).

Line the bottom of a 1-quart glass jar with fresh dill, then pack in the cucumbers as tightly as possible. Distribute the garlic cloves within, top with more dill. Feel free to throw in a few whole black peppercorns, if you want.

SLOWLY pour the brine over the cucumbers, waiting for air bubbles to settle. Fill to the tip-top of the jar, so that there is as little air as possible near the top. Store in the fridge at least overnight. Taste after 24 hours, add more garlic and/or dill to taste.

We ate a bunch of these before I had a chance to take a picture - they won't last long!

NOTE: This is not a canning recipe, so the pickles must be stored in the fridge.

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