It never occurred to me to make my own pickles, but the recipe caught my eye, and I did have three cucumbers in the fridge. So, why not, I suppose.
The photo above was taken just moments after packing everything into the jar. Now I must wait at least 24 hours before sampling the goods, so you'll have to wait a day or two to hear about the final results!
4 Kirby cucumbers, quartered lengthwise
3/4 cup white wine vinegar
3/4 cup hot tap water
1/4 small sweet onion (Vidalia or Walla Walla) thinly sliced
2 cloves garlic, smashed
2 tablespoons sugar
1 teaspoon dill seed
1 teaspoon black peppercorns
1 bay leaf
2 teaspoons Kosher salt
• Place cucumbers in a jar or container with a tight-fitting lid.
• In a bowl, combine the vinegar, onion, garlic, sugar, dill seed, peppercorns, bay leaf, salt, and water. Stir until the sugar dissolves.
• Pour the vinegar mixture into the jar with the cucumbers and cover. Refrigerate for at least 1 day.
Now, in the spirit of full disclosure, I have to tell you that I substituted and omitted some of the ingredients...some intentionally, and some accidentally!
First of all, I don't even know what Kirby cucumbers are and I didn't really care to find out, so I just used the cucumbers I had in my fridge. Second of all, I used brown sugar, because that's all I have in the cupboard. And third and fourthly (is that a word?), I omitted the dill seed and the bay leaf. I didn't feel like buying bay leafs just for this recipe, and, get this, I omitted the dill seed because I wasn't paying attention and didn't realize this recipe was for dill pickles!!! I kid you not...just a total space-out moment.
Like I said, we'll have to wait at least 24 hours to see how/if this recipe turns out. Might still be fantastic, or might be completely inedible! I'll get back to you on this one!