Our summer garden is starting to take off. We've got tomatoes, zucchini, eggplant and cucumbers in the ground. The tomatoes are a bit slow, but the cucumbers are going crazy. To the point they are piling up on my kitchen window sill.
What to do? Make Pickles.
I found this recipe and went with it because it was looked quick, easy and adaptable - and we had everything in the pantry. In addition to the basics, I added red pepper flakes and 2 large sliced garlic cloves.
I was only making one jar, so I halved the recipe, and as you can see, it was more than enough for one jar. The cucumbers really pick up the flavor of the other ingredients - these were extremely garlicky and spicy from the red pepper - and they['re easy enough to make that I'm planning another batch to experiment with flavors.
1 large cucumber - sliced in 1/4 inch slices
1/2 cup white wine vinegar 1/2 cup water1/2 cup sugar1 Tablespoon kosher salt1 Tablespoon red pepper flakes2 Cloves of garlic - sliced
Directions:Bring first 5 ingredients to a boil, until combined. Place the cucumbers and garlic in a mason jar and top with hot brine. Pace the top on the mason jar and allow to cool to room temperature. Place in the refrigerator for 24 hours to allow flavors to combine. Voila, fresh pickles.