A couple of weeks ago I interviewed a classmate, Mary Lou Meyers, whom I met at my 50th college reunion. Her husband David, Mary Lou, and I met at Longwood Gardens and a review of her poetry book, Whisperings Along the Octoraro, will be posted later this week. In the meantime, we all “talked shop,” that is: organic food, gardening, and the movie, Food, Inc., which I reviewed a couple of weeks ago. A few days later I received the Meyers’ pickle recipe with the note that the cucumbers are prolific, so pickling time is now! Thanx to the Meyers for their simple recipe and photo.
Crock pot that holds 2 gallons
1 gallon spring water or well water (cannot use tap water)
About 20 pickle cucumbers
4 bay leaves
5 cloves of garlic, sliced
2 bunches of dill. washed
1/2 cup kosher salt
2 1/2 cups white vinegar
1. Wash cucumbers thoroughly and cut off both ends of each one.
2. Arrange the cukes in the crock.
3. Add peppercorns, garlic, and bay leaves in the crock.
4. On top of stove bring spring water, vinegar and kosher salt to a boil.
5. Pour this liquid over the cukes in the crock pot.
6. Place the dill loosely on top of everything in the crock.
7. Put the crock in a cool place.
8. Keep the cukes in the brine for 3 days. (If you make them on Saturday, take them out and place them in jars on Wednesday.)
9. When you put the pickles in the jars, drop a few slices of garlic and a sprig of dill in each jar, along with the brine to cover them. This makes them look nice as well as keeps extra flavor in them. The pickles must be refrigerated until use.
Note from Ellen Sue: When I lived in Lewisburg, PA and shopped at Walnut Acres, a mail order natural foods store with a retail outlet close to Lewisburg, they sold pickled zucchini. If your zucchini are as prolific as mine used to be when I had a backyard garden, you might try this recipe with zucchini spears. Then you won’t have to throw the extra zucchini in the back of someone’s car with an open window!