I'm in a Pickle

Okay, okay, I'm not in a pickle, but I love pickles, and after years and years of wanting to make my own, I finally made a quick version this past week.  Some background is needed, I think.  My Aunt Ann & her mother, Virginia, canned the most heavenly pickles I have ever had.  Virginia was part of The Oakdale Club, and while they produced many quilts during their time, they also produced some mighty delicious food.  The ladies of the Club compiled their many recipes into a cookbook that sits in my cabinet today (Virginia gave me a copy she used).  I refer to this cookbook all the time, and many of my family's favorite recipes come from the pages of this precious book.  One of the recipes in this cookbook is for pickles - the ones Ann & Virginia would make.  They picked their own cucumbers from Virginia's garden, and I've never seen anything like them.  Whenever we would go to visit them in Statesville, I would look forward to enjoying those pickles.  Ever since I had those, I've been a bit obsessed with pickles.  They are a food I crave on regular basis, and I can put down a jar in no time. 

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
Ingredients:
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
Directions:

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!