In a Pickle

Farm stands are still overflowing with their bounty of goodness but summer is winding down friends...mornings are cooler, crisper, whispering that it won't be long until Fall is here and we will start to think about cozy soups and stews.  But we're not there yet!  Let's drag out these last days of summer together and enjoy the last bbq's and picnics of the season.  

It's always nice to take along a little something for the host.  A bottle of wine or flowers is always appreciated, but can be a bit boring.  I've given tea towels with pretty hand soap for the kitchen for something different.  But when time allows, I like to give something from my own kitchen and today I've got a quick prep recipe for you to give at your next bbq or family gathering.  You can make it the day before and should the host decide to share, they will be good to go.  I'm talking about refrigerator pickles...the no fuss, no sterilizing or canning required easy recipe.  Let me show you how easy they are to make!

Easy-Peasy Pickles

Makes 2 - 1 quart jars (one to keep and one to give!)

1¼ cups distilled white vinegar (5% acidity)
3 tbsp kosher salt
2 tbsp sugar
2 cups cold water
1¾ to 2 pounds mini cucumbers cut into halves or spears
2 tbsp coriander seeds
6 garlic cloves, peeled and halved
1 tsp mustard seeds
¼ tsp red pepper flakes
16  fresh dill sprigs

Combine the vinegar, salt and sugar in a small saucepan over medium heat. Whisk until the salt and sugar are completely dissolved. Transfer this liquid into a bowl and add the cold water, whisking to combine. Refrigerate brine until ready to use.

Put the cucumber spears into two 1-quart jars. Add the coriander seeds, garlic cloves, mustard seeds, red pepper flakes, dill sprigs, and chilled brine to the jars, dividing evenly. If needed, add cold water to the jars just until the brine covers the cucumbers. Cover and refrigerate for 24 hours before serving. The pickles will keep in the refrigerator for up to one month.