Dilly Cucumbers
Homemade pickles are the smell of my childhood. I spent a few weeks every summer with my grandma who made cherry pie from the sour cherry tree in her yard and canned row upon row of dill pickles from the cucumbers in her garden patch. She always grew dill next to her cucumbers and slid the full blossom into the jar with her cucumber slices so that each jar looked like a work of art. I preferred to steal the vinegary, crunchy, sweet slices from the jar before she pressure canned them. My penchant for freshness has followed me and now I snack on these fridge pickles all summer long with dill from my own garden.
Ingredients:
2 English cucumbers, thinly sliced
1/4 cup white wine vinegar
1/4 cup hot water
2 tablespoon sugar
1 teaspoon salt
1 sliced garlic clove
lots of fresh dill, finely chopped
Directions:
Mix the hot water with the salt and sugar in a jar and stir until the sugar is dissolved. Let it cool a bit and add the rest of the ingredients. Shake the jar and pop it in your fridge. Give it a little shake whenever you open the fridge and think of it. After a day, you’ll have some humdinger pickles that are perfect on a perfect burger.
