Pickling Cucumbers

Pickling Cucumbers, originally uploaded by feministjulie.

This looks so good, and reminds me very much of pickles my grandmother used to make with dill, vinegar, water and sugar. As an extra touch we'd add cherry tomatoes from the garden.

Photo note:

"Pickling Cucumbers

Pickled Spicy Dill Cucumbers. Midwestern style. It was so fragrant. The sharp aroma of the vinegar-y brine with the crispness of the cucumbers were rounded out so deliciously with the warmth of the fragrance of dill and shallots.

Now to the refrigerator for 24 hours. Then they'll be ready to eat!

(I found a version in Cooking Light, but have changed a few small details to suit my memory's tastes. My Busia (grandmother, in Polish) would be proud :))

Recipe:

4 or 5 medium cucumbers (or 3 to 3 1/2 large), seeded and thinly sliced
4 or 5 shallots, thinly sliced
1/3 C. fresh, chopped dill
1 to 2 tsp. dried red pepper flakes (depending on your preference)
1/3 C. sugar
2 tsp. salt
1 C. white wine vinegar
4 C. Water

In a very large non-reactive bowl, combine water, vinegar, sugar, salt, and red pepper flakes. Stir until the sugar dissolves. Add the dill and shallots, stirring in to combine. Finally add the cucumber slices.

Cover with plastic wrap (if available - foil or something else if not) and refrigerate 1 day before serving.

Transfer to an airtight container for keeping, up to about 2 weeks but not longer as the cucumbers will start to break down.

Yum! :o)
"