Since I haven't found any perfect pickling cucumbers, but our CSA box has been loaded down with larger cukes, I decided to try to find a quick recipe to satisfy my desire to make pickles. I found a great recipe, and tweaked it only the slightest bit to remind myself of Ann & Virginia's pickles. They turned out pretty good. I think Keith was shocked. And that's why I love to cook.
Quick Pickle Recipe
1/2 C white or cider vinegar (just eyeball it)
2 tsp sugar
1 tsp whole mustard seed
1 tsp salt
1 clove garlic, smashed
2 TBSP chopped fresh dill, or 1 tsp dried dill
1 bay leaf
4 kirby cucumbers, sliced about 1/2 inch thick on an angle
optional: 1 jalapeno or serrano chile, pierced with a knife
Heat small saucepan over medium high heat. Add vinegar, sugar, mustard seed, salt, and garlic to the pan and cook until it begins to simmer and the sugar dissolves. Toss the dill, bay leaf, jalapeno (if using) and sliced cucumbers together in a heat-proof bowl. Pour the simmering liquid over the cucumbers and stir to evenly coat. Allow to cool to room temperature or chill before serving.
In other food-related news, apparently mango juice makes for a very posh hair styling product. At least that's what this goober tells me. You too can look like THIS!