EASIEST HOMEMADE PICKLES

Photo by Carol Guilford

I learned how to make pickles from a deli owner in the Catskill mountains where we escaped on weekends to escape New York City summer heat. He made them in a big barrel.

The jar is a 1-pint Mason, originally bottled with organic marinara sauce.

You may diddle around with the ingredients. I like mine slightly sour, garlicky and with a kick.

4-6 smallish Persian cucumbers

1 tablespoon pickling spice

     a combination of cinnamon, bay leaves, mustard seed, dill seed,  ginger, fenugreek, allspice, chilies, cloves and mace. Look for it in the spice aisle.

½ cup vinegar

1 teaspoon salt

2 cloves garlic, peeled and sliced lengthwise in half

2 small, hot, dried red peppers (optional)

1. Wash and dry the cukes. Slice lengthwise.
2. Put the pickling spice, vinegar, salt, garlic and peppers into jar. Arrange the cucumbers If there is extra space, slice one of the cukes, horizontally and put them on top. 
3. Screw the lid of the jar on tightly.
4. Leave the soon-to-be pickles at room temperature for 12 hours. If you remember, turn the jar upside down after about 6 hours. When upside-down, put a paper towel under the jar to avoid pickle juice leakage. Refrigerate. Will stay crisp for 3 weeks.