I asked Dan to describe his fondness of pickles. He responded, "I wouldn't describe it as a fondness. I would never go looking for a pickle."
Needless to say at this point, but my taste-testing judge will be a hard one to win over...
I made a lot of promises with these pickles that I've been talking about making for months now. The day has come. I used the super simple 5-minute dill pickle recipe. The photograph in the magazine was lovely, and they looked delicious. Who knows though, they could be airbrushed Styrofoam logs. Uh oh, I hope that's not the case. I did have to do some improvisation as the liquid didn't fill both containers sufficiently. Hope that's not a bad omen.
The cucumbers, quartered and ready for their new lives as pickles.
Now we wait. It says they'll be ready in 24 hours. We. Shall. See.
TO BE CONTINUED...
THESE PICKLES WERE DELICIOUS! Crispy, crunchy, dill-y goodness! Thank you, Dear Jessica, for reminding me to post the recipe!
Since they turned out, I think you should try them too!
ALMOST HANDS-FREE PICKLES (via Real Simple)
Makes 16 spears Hands-On Time: 5 minutes!
* 4 Kirby cucumbers (about 1 pound), quartered lengthwise
* 3/4 cup white wine vinegar
* 1/4 small sweet onion (such as Vidalia or Walla Walla), thinly sliced
* 2 cloves garlic, smashed
* 2 tablespoons sugar
* 1 teaspoon dill seed (and I threw in some fresh dill too!)
* 1 teaspoon black peppercorns
* 1 bay leaf
* kosher salt
1. Place the cucumbers in a 1-quart jar or some other container with a tight- fitting lid.
2. In a bowl, combine the vinegar, onion, garlic, sugar, dill seed, peppercorns, bay leaf, 2 teaspoons salt, and ¾ cup hot tap water. Stir until the sugar dissolves.
3. Pour the vinegar mixture into the jar with the cucumbers, cover, and refrigerate for at least 1 day before serving. The pickles will last up to 1 week.