Sandwich Pickles

 

To me, pickles will forever be associated with picnics.  Maybe  because they’re cool and crisp.  Maybe because they’re bright and fresh.  Maybe because it’s April and I’m finished with winter and the blustery crispness it brings. 

 

I’ve thrown off my hat and gloves and scarves.  Retired the heavy coat to the back of the closet and dusted off the flip flops.  Skirts and shorts.  I’m wearing more bright colors – yellows, reds and brilliant blues.  The heat is switched off and the windows thrown open.

 

 

While the metamorphosis of the humble cucumber may be better suited to a brisk winter’s day –  with its lengthy soak in a briny bath – the end result, the Pickle, is the perfect accompaniment to the warm breezes and grassy bouquets of spring.

 

So air out your checkered blankets, dust off your baskets, and buy yourself a new pair of flip flops.  Throw on a swooshy yellow sundress and maybe go crazy with a straw hat – you’ll be outside, you know.  {And slather on a little sunscreen while you’re at it!}  Invite some friends, make some sandwiches, and fill some mason jars with tea or juice.

 

And pickles.  Lots and lots of pickles.

 

 

Dill Sandwich Pickles
adapted slightly, from The Parsley Thief

3.5 cups water
1.5 tablespoons kosher salt
1/8 cup + 1 tablespoon white vinegar
1 large bunch of fresh dill
2 cloves garlic, peeled & smashed
1/8 teaspoon crushed red pepper flakes
large cucumber, sliced into rounds

In a saucepan, bring the water, kosher salt & vinegar to a boil for 2 minutes.

Meanwhile, toss the garlic cloves and the red pepper flakes into a one pint glass jar. Pack the bottom of the jar with the fresh dill and top with the cucumber slices.

When the brine mixture is ready, pour it over the cucumbers, filling the jar.  There may have a bit of brine left, depending on the size of your jar.

Tightly shut the jar & leave it on the counter for 2 days. Then, transfer the jar of pickles to the refrigerator for one week before eating.