2quartswhole cucumbers3-4 inches long, about 1 lb.
1dill blossom head (optional, other herbs work also)
2cupsapple cider vinegar
3scant tablespoonspickling salt, Kosher salt, or sea salt (no additives)
Peel the garlic and onion. Using a sharp knife, cut into slices.
Wash and scrub the cucumbers. Trim about ¼ inch from each end.
To prepare the pickle brine, combine the apple cider vinegar, water and pickling salt in a 1-quart jar. Shake well to combine.
Layer the sliced onion and garlic in the bottom of a ½ gallon jar or two 1-quart jars. Add the dill blossom head or other herbs of your choice. Pack the scrubbed and trimmed cucumbers and hot pepper into the jar. Pour the brine over the top of the vegetables, being sure that the brine completely covers them.
Allow the pickles to sit for 24 hours at room temperature, then eat or refrigerate. As you eat the cucumbers, you also can eat the onions, hot pepper and garlic.
This brine will pickle any vegetable, including sweet and hot peppers, carrots and cauliflower. These pickles will keep in cold storage for up to 14 months.
"Maine Dish" columnist Cheryl Wixson lives and cooks in Stonington. Her passion for organic Maine products led to the creation of her business, Cheryl Wixson's Kitchen. She welcomes food-related questions and comments at [email protected] or www.cherylwixsonskitchen.com.