Pickles are so scrumptious; they can sometimes just hit the
spot – with that cool, crisp, salty snack.
When I planted the cucumber seeds this spring, I had no idea what fun I
was in for. I started with 5 measly
seeds, planted them and tended to them.
Then with great surprise (even though its kind of the point), the plant
begins to bear fruit. In what feels like
an instant the cucumbers are ready for pickin’.
As is my practice with freshly picked things, I gave my
cucumbers a cold water bath. It loosens
the dirt on them and helps them adjust to separation from their plant.
The recipe below is for these scrumptious pickles. My sister passed it along. I’ve adjusted the measurements to allow for a
bit milder flavor.
Scrumptious Pickles
makes 3 pints
Boil the following mixture:3 cups
water
1 ½ cups white vinegar
¼ cup sea salt, course
1 ½ Tablespoons sugar
½ teaspoon cumin
½ teaspoon pepper
½ teaspoon turmeric
2 cloves (or ¼ teaspoon ground)
1 bay leaf
1 Tablespoon mustard seed
Boil mixture, stirring just a few
times. Let mixture cool.
Wash your jars.
Slice cucumbers to your
preference; I do long quarters.
Stand cukes in jars. Crush garlic cloves and add to jar.
Pour brine over pickles.
Seal lids by screwing on.
Refrigerate. (I like to give my
pickles a shake once a day to keep the brine moving.)
I recommend waiting at least a
week before eating. Some say it’s best
to wait up to 3 weeks.
Pickles stay good for 2 months.
