I got a half dozen pickling cucumbers with my CSA delivery a few weeks ago, and did the only logical thing: I pickled them. This was a first for me. I combined a couple of different recipes for deli-style dills, tossing in some cloves of garlic, a few tablespoons of fresh dill, and an assortment of pickling spices. The mixture sat for three weeks, with the little cucumbers immersed in them, fermenting on top of my refrigerator. I checked on them every few days, and they gradually began to smell more like pickles.
Today was the three week mark. I just ate one and, damn…that’s a pickle, right there. I’m headed to the farmer’s market on Wednesday to pick up a few pounds of pickling cukes. Homemade pickles are something I could get used to.