Here is the recipe for the pickles that Jessica posted.
4 cups thinly sliced unpeeled cucumbers
2 cups sugar
1 medium onion, thinly sliced into rings
1½ cups white vinegar
1 Tbsp kosher salt
1 Tbsp mustard seed
Sprig or two of washed dill (chopped or left whole)
Combine sugar, vinegar, salt, and mustard seed in a non-reactive pot and bring to a boil to combine. Let the brine cool for a few minutes. Meanwhile pack cucumbers, onions, and dill into a clean jar. Pour brine into the packed jar, cap, and refrigerate. The pickles may be eaten within an hour, but are best left for a day in the fridge. They won't last a week because you'll eat them too fast.
You may also add things like red pepper flakes and whole peppers or tone down the sugar if you'd like it less sweet.
I know we should and can be doing these things for ourselves (much more fun to do it with you around though), but if you felt like exercising your skills and recipes while you're here and leaving us a couple jars of things after your visit, that would be a GREAT welcome home present! If we say pretty please???
ReplyDelete