Forgive my absence, we've been at the cottage for the better part of a week, with a couple more days to go. It's been heavenly; the weather's been exceptional: warm, sunny and lake-friendly; we've been eating nice meals and playing Yahtzee! like it's our job.
Today things took a strange turn: 18°C and breezy! On days like this, the nearby towns become overrun with sweater-clad-cottagers, a popular time to buzz into the grocery store or poke around the adorable shops. Jeff and I were in desperate need of limes and butter tarts, so off we went. Of course, it's nearly impossible to get what you came for, and soon we had our Jeep Cherokee full of all sorts of things, including adorable little cucumbers, perfect for pickling.
A few weeks ago I saw a recipe at the House and Home website for quick pickles - I bookmarked the shit out of it, knowing I'd never in a million years make actual pickles. Just like my delish Strawberry Freezer Jam, I'm a low-maintenance canner, so (spankin'-new food editor at the magazine) Amy Rosen's pickles were right up my alley.
I hate dill pickles, but Jeff loves 'em. So he's got 8 jars to eat within a week, before they become rotten poison.
Amy Rosen's Quick Pickles
3 medium-sized fresh pickling cucumbers
1 cup white vinegar
1 cup water
1.5 teaspoons Kosher salt
Half a cup of white sugar
2 tablespoons of fresh chopped dill
Slice your cucumbers length-wise into spears.
In a sauce pan, bring to a boil the vinegar, water, salt and sugar. Pour the mixture over your cucumbers and toss in that fresh dill. Allow it to cool on the counter for an hour-or-so. (The cucumbers will go from that fresh green colour to a more pickly tone. And your kitchen will stink.)
PS: As I sit here, it's dark out and has dropped to an unseasonable 12°C. That is madness.