I am back in the kitchen this week and it feels great. I usually cook less in summer because our schedules are so weird and unstructured. Also because it’s
Minnesota Minnesnowta and when the weather is warm we tend to want to be outside all. The. Time. I’d much rather be drinking a rosé and watching my daughter splash around at the pool with friends than be home in the kitchen. You know?
But this week I felt a pull to the kitchen, and so I went. Luckily we had one day that experienced torrential downpours so I had nothing but inside time to spare. My generous and kind friend Shawn gave me her CSA box when she went out of town and her loss was definitely my gain. It was full of tomatoes that were so sweet we couldn’t help but eat the entire amount in a day. Aren’t these beautiful?
The box also contained two heads of kale, which I added to that night’s pasta primavera.
Then there were many cucumbers. So many cucumbers. And dill. So obviously I made refrigerator pickles. Super easy and totally delicious, anyone could make these including a child just learning to cook. Here’s the recipe:
- 3 1/2 cups water
- 1 1/4 cups white vinegar
- 1 tablespoon sugar
- 1 tablespoon sea salt
- 4 cups cucumber slices
- 2-4 cloves garlic, smashed
- Handful of fresh dill (add or subtract your amount depending on how much you love dill)
- OPTIONAL: A pinch of red pepper flakes for spice
Stir the water, vinegar, sugar, and sea salt together in a saucepan over high heat. Bring to a boil. Remove pan from heat and cool completely.
Combine cucumber slices, smashed garlic cloves, and fresh dill in a large glass or plastic container. Pour the cooled vinegar mixture over cucumbers. Seal container and refrigerate for at least 3 days.
Look at this!
I’m going to experiment with spicy squash pickles next, because of course the CSA box came with squash. And I really don’t like squash, but I love pickles, so maybe this just might work.
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