Pickles

One of the farmers at the BU Farmer's Market does a CSA. I don't get a season share, since I live alone, but I'll do the week-by-week. A while back, I got a bunch of pickling cucumbers. I also have pickling spices, because I'm a weird impulse shopper and I bought them back when I lived in Irvine. I had six cucumbers, which I quartered to make 24 pickles.

I made a sort of dill-half sour combo, which turned out pretty well. This is what I did for the six cucumbers.

6 pickling cucumbers
5 cups water
1/8 cup white vinegar
1/8 cup salt--many recipes call for pickling salt, but regular salt will do. I used salt with no iodine or caking agents, as that can make the brine cloudy.
1/2 tsp pickling spice
4-5 garlic cloves, coarsely chopped
Couple sprigs of dill


Boil water, salt, and vinegar. Quarter cucumbers, place in a jar. I used a storage jar that I had lying around. Pour mixture in jar, add spices, garlic, and dill sprigs. Put in refrigerator and let sit overnight. Eat delicious pickles.

Seriously, this was so easy and they turned out really well. I had no idea it would be this easy.