This month's Tigress' Can Jam focus was cucurbits or The Cucurbitaceae, picked by Laundry Etc. It's a family affair, you know? A big crazy family those cucurbits. And I totally did not rise to the challenge and make a cantaloupe jam like I wanted to. Or watermelon rind pickles. Nope. Not me. I couldn't find local melons, sadly. But I found local cucumbers and a few of them were even from the garden, so good on me. For this recipe, which is a solidly easy, crunchy pickle, I used some lovely lemon cucumbers and some mixed in double-yield picklers.
These are Quick Dill Pickles, and the recipe is from that trusty tome, The Joy of Cooking. You don't want to let these sit for too long in your pantry, as the brine is weaker and the curing quicker than for traditional pickles. This recipe is perfect for the first of the crop, so you can enjoy some pickles during the rest of the summer, while the crock brines the big haul.
Quick Dill Pickles
adapted from The Joy of Cooking
4 pounds of pickling cucumbers, sliced into 1/4 inch coins or in the case of lemon cucumbers, slice them in thick rounds, then quarter the slices. You want to go for some sort of shape uniformity.
Pack the cucumbers into hot pint jars along with a clove of garlic, a teaspoon of pickling spices, and a pinch of extra dill seed and peppercorns.
Combine in a non-reactive pot until just boiling:
3 cups cider vinegar
2 1/4 cups water
1/4 cup pickling salt
Add the hot vinegar solution to the jars, leaving 1/2 inch of headspace. Process for 10 minutes.