Fun with Pickles

Last week I found two cucumbers in my garden, desperately needing to be picked and used as soon as possible. Because my pickle-making experience is quite limited, I decided to use these cucumbers as a learning exercise. So I made two types of refrigerator pickles—one based on classic bread & butter and a spicy dill concoction. The results were delicious: crisp, bursting with flavor, and a bit addictive (which I think pickles should be).

Spicy Garlic Dill Pickle Spears

This recipe makes one quart.

1. In a medium nonreactive saucepan, stir together 2 cups white vinegar, 1/2 cup rice vinegar, 1/4 sherry vinegar, 1/4 cup sea salt, 1/8 cup sugar, 1 allspice, 2 cloves, 1 tablespoon mustard seeds, 1 bay leaf, 2 teaspoons coriander seeds, 2 tablespoon peppercorns. Heat and stir over medium heat until sugar and salt dissolves. Add 1 clove garlic, lightly mashed, and 2 or 3 chile peppers, halved if large (I used 1 serrano, 1 jalapeno, and 1 Thai chile). Let cool.

2. In a one-quart jar, arrange 1 or 2 cucumbers, cut into spears; 1 Italian roasting pepper, sliced; a small handful green tomatoes (optional), and 3 sprigs fresh dill. Pour cooled vinegar mixture into jar. Add additional white vinegar to fill jar. Refrigerate for 2 days before eating. 

Annie's Bread 'n' Butter Slices

This recipe makes one quart. You can vary the sweetness by adding more or less sugar.

1. In a medium saucepan, stir together 2 cups cider vinegar, 1 cup white vinegar, 1/2 cup rice vinegar, 2 cups sugar, 1 tablespoon sea salt, 1 tablespoon pink peppercorns, 1 teaspoon celery seeds, 1 teaspoon turmeric, and 2 teaspoons mustard seeds. Heat and stir over medium heat until sugar and salt dissolves. Let cool.

2. In a one-quart jar, arrange 1 or 2 cucumbers, sliced; 1 onion, sliced; and 1 green bell pepper, sliced. Pour cooled vinegar mixture into quart jar. Add equal amounts of cider vinegar and sugar to fill jar (you will need to heat the cider vinegar slightly to dissolve sugar). Refrigerate for 2 days before eating.