Quick pickles

Last weekend at the farmers market I picked up a handful of cucumbers from a little old farmer who always has produce that makes me think of my own garden.  Anyway, I was having a craving for pickles that day and when I saw he had some pickling cucumbers, I bought them up.

Having just over a pound of small cucumbers, I decided it would be best to make quick pickles instead of going the whole nine yards and canning pickles or fermenting them. I used the recipe from Canning and Preserving by Ashley English. The process was really easy. Just make up a brine of water, vinegar and spices and bring it to a boil in a pan. Then let it cool slightly before pouring it over the cucumbers, which have already been cut up and placed in big bowl. Let sit for an hour before packing them into quart jars.  Place in the fridge and let sit for 24 hours. You can eat them at that point or wait a week until they get really pungent.

I tried some yesterday and boy are they tasty! I think when there is an abundance of cucumbers at the market I will buy 3 or 4 pounds and make canned pickles. Daniele likes spears more then slices and I can't eat all these pickles by myself....or can I? Homemade pistachio gelato and homemade pickles anyone?