My First Pickle

This  is something  I have  always wanted to make,  I guess I've  been procrastinating  it  for  a while but when I was in the  market the other day they had Kirby cucumbers on sale and they were just  screaming  " Pickle Me" .  The  concept is  very  basic,  the  acidity of vinegar preserves the food you are trying to keep.  For the most part we think  Cucumbers when we think  pickles, but Cauliflower, Beets, Eggs, Pigs Feet, Mango's, Jalapeños,  Herring, Watermelon and  Beef are all pickled.  Corned  beef  is  actually  pickled beef.  The  word  in  English  for corn refers to the similarities of the  kernels and corning salts used to pickle beef.  Outside of the English language, people refer to Corn as Maize.  To  make pickles  you need  the basics,  everything  else is  your  blank canvas.  This afternoon  I  made  dill  pickles.  The most  basic recipe,  impossible to mess up.   After that,  I will experiment away.  Salt, vinegar and water are cheap, or  free  at the  salad bar, its  just  having  the  patience to let them  brine, or  in  my  case, overcoming procrastination.  

In a Clean Jar 

8 Kirby Cucumbers washed  thoroughly

2 cloves garlic

Sprig of dill

2 tbls whole peppercorns

(any other spices you want add now)

Brine

Boil

1 cup vinegar

1/2 Cup water

3 tbls coarse Salt

2 tbls Sugar

Fill Jar  almost to top with fluid,  allowing  1/2 inch space.  Make  sure  cucumbers are fully covered.  Let  sit at  room temp  for about 4-5 Hours,   refrigerate for 2 days -4 weeks.