Fun to eat, fun to say, healthy and easy to make. Pickles.
The right cucumbers sliced thin—a mandolin is the perfect tool—English or hothouse, seedless, burpless, they make great cucumber sandwiches and can cross over into the pickle cuke territory in a pinch, but don’t plan to keep them around long because they will mush. Pickling cukes are better, smaller, bumpy and squatter, or tiny like the gherkin, and seedless, a/k/a crunchy Kirbies. How Many? Couple of cups.
Kosher Salt one T
Fresh dill 2+ T
White vinegar half cup
Just like this they are perfect, four ingredients. However, if you want to sneak in pickling spices, skinny slices of onion, a bayleaf or two, even a couple of half smashed garlic cloves, it’s your pickle. Mix and seal in a container you can shake or flip as you chill for an hour to a week. They won’t last long. Burgers, dogs, grilled Swiss on rye, chicken sandwiches with Blue Plate or Dukes mayo, charcuterie platter.
My inspiration, what all other pickles strive to be, is Reins Deli, Vernon, CT. By the pickle, quart or bucket. Also the best Jewish Deli food. “Centrally located between NYC, Boston and Heaven.” The perfect pickle. Cold, crunchy, dilly and half sour.
A half-sour is given a shorter stay in the brine, thus still crisp and bright green. Full-sour is one that has fully fermented, which may be better for your gut but it’s taste and personal preference we’re after here.
Sliced and fresh, garnish your Hendricks gin martini with cucumber. (Thank you, Bryce, bartender at Vendue Inn). But finished pickles are perfect for your Bloody Mary.
Oh the dill…
The Twenty Bag. Best CSA ever! Thank you Wendy Swat Snyder for the recommendation.