It’s unofficially summer. To me, this means that I can sit through a Rockies game without my butt freezing to my seat, that I have a valid excuse to not wear pants for the next three months (sundresses!) and that I can now deem it acceptable to eat ice cream for dessert every evening. There’s actually an endless list of reasons why I adore this time of year, but what’s at the top of my list at this exact moment is fresh produce.
June is the perfect month for fresh fruits and veggies. Nearly everything is in season and most of it is dirt cheap. I’ve been whipping up tarts with the excess of berries I’ve purchased, and nothing says summer like berry cobbler and vanilla ice cream. But my most cherished of summer snacks are dill pickles.
My cooking motto is that if you can make it yourself, then you should. I’ve made homemade bread and pizza and granola — all staples that would normally be purchased pre-made and pre-packaged. What makes homemade goodies so precious to me is that I know every single ingredient that I’m putting into my body and I can give myself a pat on the back for creating something delicious. So when I saw mini cucumbers at the market this weekend, there was no question of what needed to be done.
This recipe is beyond easy. In fact, I had everything aside from the cucumbers on hand — including fresh dill from the garden. You’ll need jars that seal tightly, which can usually be found in the baking aisle at the grocery store.
6 mini cucumbers, sliced into coins
3 cups water, divided
3 sprigs of fresh dill
2 garlic cloves, minced
6 tablespoons distilled white vinegar
3 tablespoons salt
1. Fill the jar about half way with the sliced cucumbers and cover with half the water.
2. Add the dill, garlic, vinegar and salt.
3. Top off the jar with the rest of the cucumbers and the remaining water.
4. Seal the jar tightly and invert a few times to mix the ingredients well.
5. Place in the refrigerator for at least 48 hours before opening. Pickles will keep for about two weeks.