The worker at the farmers' market brought in a basket of Kirby cucumbers while I was there yesterday, so I bought some to make this recipe of Martha Stewart’s that I’ve been hanging on to.
The word “quick” got my attention, and that they are, no canning involved. There’s a great blend of pickling spices and garlic to go with the vinegar and a little sugar. I let the flavors mingle in the refrigerator over-night and popped a couple in my mouth early this morning. Yum! They’re good and crisp, a little salty.
These are definitely worth making! To me, nothing makes a sandwich taste better than a dill pickle topping it, or on the side ~ plus a handful of potato chips!
Quick Dill Pickles
1 pound Kirby cucumbers, sliced
2 tablespoons coarse salt
1 cup water
1 cup white vinegar
1 tablespoon pickling spice
2 teaspoons salt
1 clove garlic
A few sprigs fresh dill
1 tablespoon sugar
Toss sliced cucumbers with coarse salt.
Chill 1 hour.
Rinse and drain.
Combine remaining 7 ingredients.
Stir well to dissolve sugar.
Add cukes and chill in a quart container overnight (or up to 1 month).
Be sure to visit my friend, Linda’s blog, @My Kind Of Cooking. She has unique tips on Tuesdays and yummy recipes every Friday!