Recipe for July 12, 2009
Now’s the time to take advantage of those tiny pickling cucumbers, sometimes known as kirby pickles. Sara Foster’s Fresh Everyday cookbook has the easiest and most tempting recipe. She recommends them as a snack or served with a sharp cheddar or Swiss cheese. Layer them on tomato sandwiches and, of course, on those grilled burgers.
- 1 cup white vinegar
- ¼ cup sugar
- 1 tablespoon sea salt
- ½ teaspoon freshly ground black pepper
- 6 whole cloves
- 2 bay leaves
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon dill seed
- 4 to 5 small kirby (pickling) cucumbers*, peeled in stripes and sliced into 1/8–inch rounds
- 1 small white onion*, thinly sliced into rounds
- Combine the vinegar, sugar, salt, black pepper, cloves, bay leaves, red pepper flakes and dill seed in a quart jar. Place the lid on the jar and shake until the sugar has dissolved.
- Layer the cucumbers and onion in the jar using a wooden spoon to press them tightly into the jar. Place the lid on the jar, shake it well and refrigerate at least 4 hours, shaking the jar occasionally to keep the ingredients mixed. These pickles will keep in the refrigerator for at least 1 month.
* Ingredients can be found at the market