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Thanks for the pickling recipe. It looks much easier than the traditional method. If I ever have enough cucumbers left over that I don't immediately put in salads or cold cucumber soup, I'll try it.
I raised a different kind of cuke this year called BoothBay. It is yellow, short and fat, tastes just as good as the long green kind, and is said to grow in Maine's short summer season.
You can make this recipe with any amount of cucumbers. Toss in a little chopped pepper and onion if you like, make a brine with equal amounts of sugar and vinegar, and you're there. My mother makes a "quick pickle" using just sugar and vinegar, no spices, that gets eaten up right within a week.
And I liked (Bell's, maybe) pickling spices, which had a nice blend of all the things you'd want in your pickle. Back when I was up for this kind of project. Mouth-watering article, Jill!
I'm a big fan of Penzey's mixed pickling spices, myself... lots of goodies, not mostly mustard seed like some blends. Then again, my MIL's recipe called for 1 teaspoon each of mustard seed and celery seed, and that was very good too!
We're having a party on the 20th! But you can come any time, and I'd do my best to find fresh cukes... failing that, the refrigerator pickles make very nice little tea sandwiches...
There's nothing like cold sliced cucumbers between 2 slices of bread slathered with Helman's (West of the Rockies it is Best Foods) mayonaise. Whoops, forgot the real thinly sliced onion. Wonderful with a nice cold beer.
