We've got cucumbers coming out of our ears, thanks to my Father In Law's incredibly green thumb (my son has been eating them for breakfast). I came across this recipe the other day and figured I'd give it a try. Besides, what the hell was I going to do with 19 cucumbers anyway?
OMG, Y'ALL. They're good. And cheap. And easy. And quick.
Ingredients
4 pickling cucumbers or 1 large English cucumber
1 tbsp salt
1.5 tbsp sugar
1/4 (heaping) tsp black peppercorns
1/4 (heaping) tsp mustard seed
1 tbsp chopped garlic (approx 4 cloves)
1/2 cup white vinegar
1 bunch of fresh dill
Directions
Slice your cucumbers, leaving the skin on. (I used my mandolin).
Put all of the ingredients into the jar.
Fill the jar with warm water, until covering the cucumbers.
Twist the lid on and shake the jar until salt and sugar are dissolved.
Refrigerate over night. Or for an hour. Or whatever...the title says 10 minutes!
Shannon has more details over on her blog, if you need them. To be honest, I used grainy Trader Joes mustard instead of mustard seeds (I dont have mustard seeds!). I also used dried dill rather than fresh. Whoops. I didn't feel like chopping garlic cloves so I subbed 2 tsp of crushed garlic which is why the jar looks so cloudy. They still turned out to be delicious!
I tasted them after an hour. I couldn't help it. And now, I want to eat them all. I don't want to share them with anyone!
