One year ago today I shared with you these pickles.
I remember it really vividly, which I don’t always. I made these last summer with a big haul from the farmer’s market, and then I posted them while we were on vacation in Sullivan’s Island. We had a wonderful vacation rental that was sold this year, so we aren’t going back for the forseeable future. There will be other beaches, sure, but this was a very special house and a very special place.
It was also the week we found out that Beck was a girl and the week that Jay broke his leg in 3 places, changing the trajectory of our YEAR with that one. Kind of a big week, which probably explains why I remember it so well. We are going on vacation again next week, to the mountains this time, and are hoping for less eventful memories.
Anyway. The pickles were and are amazing, I made them again this summer, shared jars with people I like, and we are still enjoying them several times a week. So, if you have leftover cukes, or feel like buying a ton, try these!
- 2 cups white vinegar
- 2 cups water
- 1/4 cup sugar
- 2 tablespoons kosher salt
- 8 cloves peeled garlic
- fresh dill sprigs
- pickling spice blend
- 6-8 kirby or pickling cucumbers, cut into wedges, halves, or slices
- In a pot, combine the vinegar, water, sugar, and salt. Bring to a boil and stir. When the salt and sugar have dissolved, add the garlic cloves and boil for 2 minutes more.
- Meanwhile, arrange the cut cucumbers into jars with tight-fitting lids. Stuff the edges of each jar with several sprigs of dill (as many as you can fit!), and 1-2 teaspoons of pickling spice. Pour the hot pickling liquid over the pickles to fill the jars.
- Let the pickles cool slightly, then put the lids on the jars and refrigerate for at least 1 hour or more before serving.
- Pickles will be good in the fridge for up to 1 month, or you can can/process the jars to store them indefinitely in your pantry.