There was a time where our garden was overflowing with vegetables. That was when summers in Seattle would actually get above 80 degrees for a period of time. As I have written in the many of my recent posts, it seems as if global warming is having the opposite effect in Seattle, and we are having more snow in the winter, and cooler weather in the summer. My husband still has a beautiful garden, and tries to grow what he can, but we certainly don’t have an overabundance of vegetables – which is really unfortunate given my recent canning obsession.
This week I was visiting my family on the East Coast, and my best friend from high school (well, her husband), has an incredible garden. With the hot weather, their garden is definitely exploding. She came to the beach and brought me just a sampling of their harvest – and I went nuts when I saw the small cucumbers. Little did she know, my mind went immediately to pickles – she looked at me a little odd because they just eat them raw – but I couldn’t wait to make some pickles. I found this recipe on the Food in Jars blog (my latest favorite blog) – and the stars aligned. Not only did I have just the perfect amount of cucumbers per the recipe, this was an easy refrigerator pickle, so I knew it would take me no time at all to put together. The only risk was finding the Dill Seed – and fortunately my mother’s local grocery store carried it – I had to go to 4 markets in Seattle before I found some! I made these pickles in about 1/2 hour – and they were the best pickles I have ever had. No joke, and I am definitely a pickle connoisseur. Everyone just LOVED them – and would you believe just a few days later, they are already gone? I can’t wait to go back to Seattle and make some more – as soon as I can find some little pickles at the farmer’s market – or maybe a road trip to Eastern Washington? Boy, I seriously have a problem if I am even considering driving 5 hours to get some good canning cucumbers…
- 1 quart Kirby cucumbers (approximately 1 1/2 pounds)
- 3/4 cup apple cider vinegar
- 3/4 cup filtered water
- 2 teaspoons sea salt
- 2 teaspoons dill seed
- 4 garlic cloves, peeled
- 2 spring onions (whites only), chopped
Wash and dry Kirby cucumbers. Chop ends off and slice into spears. Set aside.
Combine vinegar, water and salt in sauce pan and bring to a boil.
Equally divide the dill seed, garlic cloves and chopped onion between the two jars. Pack the cucumber spears into the jars as tightly as you can without crushing them.
Pour the brine into the jars, leaving 1/4 inch head space. Put lids on the jars and let them cool on the counter top. Once they’re cool, put them in the refrigerator. Let cure for at least a day before eating. Pickles will keep in the fridge for up to a month.
Makes two pints.
For a printer-friendly version of this recipe, please click here: Dill Pickles