July 9, 2010
Pickling Summer Cucumbers
In our continuing series on my quest to find seasonal fruits or vegetables and then figure out what to do with them, I was walking down College street in Toronto last week when a bushel of pickling cucumbers sitting outside my local grocer’s stopped me in my flip-flop tracks.
I was heading up to the cottage for Canada Day weekend, with visions of hot dogs and hamburgers (and even grilled cheese sandwiches) dancing in my head. There would be children to feed and entertain, and I thought homemade pickles would be the perfect fit.
However, pickles can take weeks to cure, and I had mere hours, nay, minutes on my hands.
No problem. Here’s the recipe I used to prepare the pickles in a mere 60 minutes.
(makes a small bowl’s worth)
3 medium-sized fresh pickling cucumbers (in season right now)
1 cup white vinegar
1 cup water
1-1/2 tsp kosher salt
1/2 cup sugar
2 tbsp chopped fresh dill
Step 1: Slice pickles lengthwise into four spears.
Step 2: In a small saucepan, bring vinegar, water, salt and sugar to a boil.
Step 3: Place prepared cucumbers and dill in a bowl and pour hot vinegar mixture over top. Let cool on the counter for an hour then put in fridge to chill. Pickles will keep for about one week (although they’re so good, they probably won’t last the day).
1-3. Amy Rosen