Maybe those cucumber vines in your garden are growing heavy with fruit these days, though it’s not always easy to find the cucumbers amid the leaves and stems. At LA Green Grounds, we’ve got some productive plants trained to grow up a trellis, and we’ve been harvesting for a few weeks.
Many kinds of cucumbers are out there, for salads and snacks -- and of course for pickles. These could hardly be easier to make. Florence (Nishida) brought some homemade pickles to the garden recently, made from a Rachael Ray recipe. It’s below, tweaked just a bit. Try it, or find one that suits you; there are hundreds out there.
Remember, these pickles must be refrigerated, because they have not been processed to be shelf-stable. That’s why they are called “quick.” Feel free to change the spices, or to use other sorts of cucumbers, or other vegetables such as turnips, radishes or okra.
Quick Pickles (Rachael Ray)
Makes 4 servings
½ cup white vinegar
2 rounded tsp sugar
1 tsp mustard seed
1 tsp salt
1 clove garlic, cracked
2 T. fresh dill
1 bay leaf
4 pickling (or other) cucumbers, cut into 1-inch slices on an angle
In a small saucepan set over medium-high heat, put vinegar, sugar, mustard seed, salt and garlic. Cook until the sugar dissolves, and bring the liquid to a simmer.
In a glass jar just big enough to hold them, add the cucumber pieces and the dill. Pour the simmering liquid into the jar, cover tightly and shake to spread the ingredients.
Cool to room temperature, then refrigerate after one day. You can eat these the next day, or a leave a few days -- your preference.