Fresh Pickles


Wait.  Isn’t that an oxymoron?  I mean, don’t pickles have to sit and pickle?  Not these delicious morsels of summer.  I love pickles and these are one of my favorites.  No canning and best of all very little waiting.

One year I had a plethera of pickling cucumbers left and no energy to do anything with them.  (Yeah, that was when I had to get ready for a new school year.) I decided to make some quick pickles for dinner.  (See, I told you that you would not have to wait long.)  I remembered having them at one of my childhood friend’s house growing up.


I don’t know what they called them but I remember the crisp, sharp taste!  Here’s the recipe:



2 quarts, unpeeled diagonally sliced pickling cucumbers. (You can use regular pickles too, slice diagonal but don’t peel!)

1 – 2 large white onions, sliced IMG_0564

2 bay leaves

4 tsp. dried dill or 3 Tablespoons fresh

4 tsp. mustard seed

1 cup vinegar

2 crushed garlic cloves

2 tsp. kosher salt

3 tsp. sugar

In a non-reactive bowl, place the cukes, dill, bay leaves anIMG_0617d toss.

In a heavy saucepan heat vinegar, sugar, salt, mustard seed and
garlic cloves.  Bring to a boil–making sure the salt and sugar dissolve.

Pour hot mixture over the cucumber mix –toss.  Leave at room temperature  or refrigerate.  What ever you prefer.  I like minechilled. Eat.  They could last 3-4 days in the refrigerator . . . but they won’t.