I was thrilled to see kirby cucumbers in my CSA share this week. My eyes lit up cause I knew exactly what I was doing with them.
I found a recipe a while ago in one of my magazines for quick pickles. Canning has always intrigued me and I have wanted to try it to make tomato sauce, jams and pickles. Push come to shove I really don’t want to invest in the whole canning process..the big pot, all the racks, tools, etc. I really don’t think I can squeeze one more cooking supply in my kitchen. Quick pickles only required the investment of a jar and a fridge. I can commit to that.
Pickles may be in my top five foods. I love them and there is always a jar of them in my fridge. I generally go for kosher dills but I love spicy, bread and butter…pretty much any pickle is a friend of mine. Hopefully the kirby cucumbers will be in steady supply at my CSA this summer because I must have my pickles!
- 4 Kirby cucumbers (about 1 pound), quartered lengthwise
- 3/4 cup white wine vinegar
- 3/4 cup of hot water
- 1/4 small sweet onion (such as Vidalia or Walla Walla), thinly sliced
- 2 cloves garlic, smashed
- 2 tablespoons sugar
- 1 teaspoon dill seed
- a few springs of fresh dill
- 1 teaspoon black peppercorns
- 1 bay leaf
- 2 teaspoons of kosher salt
Place the cucumbers in a 1-quart jar or some other container with a tight-fitting lid.
In a bowl, combine the vinegar, onion, garlic, sugar, dill seed, peppercorns, bay leaf, 2 teaspoons salt, and hot water. Stir until the sugar dissolves.
Pour the vinegar mixture into the jar with the cucumbers, top with the fresh dill and cover, and refrigerate for at least 24 hours before serving.
The pickles will last up to 1 week. I find the sweet spot to be about 2 days before serving. After 10 days they get a bit funky. However, this is not a problem with pickles in my house. A few days and they are gone.