Don't get too excited, I am not completely done sharing zucchini recipes with you yet, but I thought it was time to throw a little something else in the mix.
The cucumbers have just started to come on, so I had a small collection of the little beauties and pickles were just the thing to make. I have not made many pickles in my day, but these were the easiest I have encountered. I ran across the recipe in Sara Foster's Fresh Every Day cookbook. The recipes I have tried in the book have been successful, so I thought I would give it another go.
The pickles were no exception. Simple, quick, and full of flavor, these pickles would be a great addition to sandwiches and burgers on the grill. One caveat: they do have quite a little kick. You could certainly hold back on the red pepper flakes if you are so inclined.
Makes about 1 quart
1 cup white vinegar
1/4 cup sugar
1 tablespoon sea salt
1/2 teaspoon freshly ground black pepper
6 whole cloves
2 bay leaves
1 teaspoon crushed red pepper flakes
1 teaspoon dill seed
4 to 5 small Kirby (pickling) cucumbers, peeled in stripes and sliced into 1/8-inch-thick rounds
1 small white onion, thinly sliced into rounds
1. Combine the vinegar, sugar, salt, black pepper, cloves, bay leaves, red pepper flakes, and dill seed in a quart jar. Place the lid on the jar and shake until the sugar has dissolved.
2. Layer the cucumbers and onion in the jar using a wooden spoon to press them tightly into the jar. Place the lid on the jar, shake it well, and refrigerate at least 4 hours, shaking the jar occasionally to keep the ingredients mixed. These pickles will keep in the refrigerator for at least 1 month.