Our #3 Daughter works with a woman who grows cucumbers, and she always sends sacks of cucumbers to us via #3. I make pickles, keep some, and send the rest to #3 and The Cucumber Lady.
This year, I couldn't find my regular recipe, but I found an even easier one in Irma S. Rombauer's The Joy of Cooking (1946 edition). You can find some of her recipes, with wine pairings, here.
You don't even have to brine the cucumbers first in this one; you just cut them however you want to (I cut them into wedges and chunks for #3 and TCL and sliced them longways for me) and pack them in sterile jars along with 1 clove garlic and 1 li'l bunch of dill weed. Irma says to also put in 6 peppercorns and 1 clove, but I'm like, seriously? Just no.
- 2 quarts vinegar
- 1 quart water
- 1 cup coarse salt
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