Coming from a Polish/German background, it was inevitable that I was going to be a "pickler" at some stage. My Dad makes the finest baby dills around, and my grandmother would pickle anything that stood still long enough.
Several years ago, while visiting "Ted's Montana Grill" in Colorado Springs, I got hooked on the little crispy half cuke, half pickles they serve like some place serve chips and salsa. Long after my meal was served, I would ask for refills. The crunchy fresh taste was a new addiction.
I have searched for a long time not only for a similar recipe, but the courage to try it at home. I finally found one, and adapted it to the flavors I remember so well.
They were a little extra special, as I grew the green onions, dill, and cukes this year in my patio garden.
Give them a try, you will love them!!!!
Stacey's Cuke-A-Pickles
water
sea salt
crushed garlic
dillweed sprigs
green onions
pickling cucumbers
Using a 1 quart jar or bowl, stir in 3 cups of water and 1/4 cup sea salt. Stir until salt is dissolved. Add spices to taste (for 1 quart I used about a Tbsp of crushed garlic, 2 dillweed sprigs, and 3 green onions.) Fill the jar with pickling cukes. Make sure all the cukes are covered with water, as anything exposed will go bad quickly. Cover the jar or bowl loosely with paper towel. Let sit on the counter for 3-4 days, until bubbles form on top of the water. Place in fridge. They are good for up to a month. NUMMY!
(photos by Stacey Magnuson)
