We had one very nice cucumber in our box this week. I generally like cucumbers two ways, sliced thinly and served with hummus, or as a pickle. I'm headed out of town next week, so I figured I'd do a quick refrigerated pickle with this first-of-the-season-cuke, so it'd be shareable with the folks I'm visiting.
This is the recipe my Cousin Laurie uses to whip up a yummy crisp cucumber salad. Not sure where it came from originally, but I think it's pretty common . I found several versions on-line, for examples visit here and here.
We're trying to avoid refined sugars and extra salt, so I subbed out a mild local honey for the sugar and did salt by the dash instead of the teaspoonful. I used the fresh dill from the farmstand, tarragon, thyme from our garden, and the cucumber, of course!
Cucumber Pickles Like Laurie'sOne large cucumber, thinly sliced
2 cups white vinegar
1/4 cup honey
4 tablespoons chopped fresh dill
Dash salt and pepper
1/2 teaspoon mustard seeds
1/2 teaspoon fennel seeds
1 teaspoon chopped tarrgon
1 teaspoon fresh thyme + 4 sprigs of thyme
4 small canning jars, if sharing.
Jar sufficient to hold all the cucumber slices if not.
Mix vinegar, honey, salt and pepper in a medium pot. Bring to a boil.
While vinegar mixture is heating, evenly divide the spices and sprinkle in the bottom of the jars.
Layer in cucumber slices.
Pour in hot vinegar mixture.
Screw on jar lid and put in the fridge. When you share, remind your recipients that these have not been processed and should stay refrigerated.
If you're feeling slightly adventurous, and want to give canning a go... I recommend starting here.
I'll share some of my experiments a bit later in the season, but if you're raring to go, my favorite tip from my favorite cook is that you can always can in small batches. It's easy, and with a few precautions, you can do without most of the fancy canning gear. This is a really fun book about making preserves.
Enjoy!
Kat
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