Sally Frye’s Summer Pickles

So life gets busy and its all the little things we mean to do or thought we did that slip away from us, like leaving the “Indiana Jones Adventure” blog in my Word drafts instead of posting it. *sigh* Just realized I had done that today when I was looking to see if it had received any comments and prepared to post today’s recipe.  AZRF is over so I will bank it for next year when the schedule is published and re-adjust as needed for new stages and new excitement. Next year I will also update the other two itineraries and hopefully create at least two more.  Anyway, enough of the prattle. Here follows the recipe for Sally’s Summer Pickles.

Cassandra’s Summer Pickles

3-6 larger firm cucumbers (wash with white vinegar to remove any wax if not fresh from garden or farmers market) Use your peeler to stripe the sides evenly to allow better access for the pickling process and slice into 1/4 inch medallions. (No, I do not measure exactly but too thin and they will be limp not crunchy, to thick and they don’t pickle thoroughly. Practice will help you “eye”dentify the best size for your tastes.)

Place 1 cup of boiling water, 1 T salt and 1/3 cup sugar into sterilized quart jar and stir till completely dissolved, fill with pickle medallions without spilling any of the brine. When full, cover and refrigerate 3-12 hours. I usually leave them in the fridge over night. If there are more medallions than room in the quart jar (usually is) duplicate process with second quart jar, and third if necessary (those were some big cucumbers!)

When ready to finish process drain the pickles, leaving the medallions in the jars although you may be able to combine your 3 jars worth into 2 jars now. On the stovetop bring 2 cups cider vinegar, 1 cup sugar, 3 cloves garlic pushed through a press, and 1 tsp mustard seed or 1 Tablespoon of the seeded prepared spicy mustard just to a boil and pour over the medallions evenly distributing between the bottles to cover. may be eaten warm or sealed and chilled!

Enjoy. And feel free to experiment, replacing the mustard with another spice that stands up well to pickling, or adjusting the amount of sugar. Summer pickles are all unique so find the recipe that speaks to you. And save the juice when you dish the pickles out and try another historical treat by brining chopped pieces of firm apple and pear in the pickling juice for at least 3 hours. The combination of sweet and salty is uniquely delicious.