This week's CSA box contained tiny thumb sized cucumbers, floweing dill and new garlic so it seemed churlish not to make a pickle of sorts. So I did. These will taste great in tuna sandwiches, in pasta or potato salad as well as chopped finely and added to tartar sauce for cold poached salmon or crispy fish cakes. Five minutes of your life and multiple culinary plusses....
Enough cucumbers that, when sliced, you end up with 2 cups worth
1 cup white distilled vinegar
1/4 cup white wine
1 bunch dill or flowering dill
2 cloves garlic
1/2 tsp salt
1 Tbsp granulated sugar
Put all of the ingredients except the cucumber slices in a saucepan and bring to a boil.
As soon as the sugar has melted and the liquid comes to a rolling boil, add the cucumber slices, stir to combine, cover and turn off the heat.
Let the cucumbers sit for an hour then decant to a lidded container. Place in the fridge and let sit for 24 hours before eating.
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