Did you know our towers grow almost anything? We enjoy fresh cucumbers in the summer months, and sometimes I'm left with so many from a farm tower that I end up pickling them. Enjoy this new recipe from the farm, and feel free to put your spin on it! Are you trying to use the rest of your harvest? Copiana dill and oregano are great additions to this simple recipe.
- 1 English (hothouse) cucumber
- 1 tablespoon kosher salt
- 1 1/2 cups water
- 1/2 cup white wine vinegar
- 1 cup sugar
- 1 bay leaf
- 2 allspice berries
Slice the cucumber as thin as possible (use a mandoline or other vegetable
slicer if you have one). Put the slices in a colander, toss them with the salt, and let stand for
about 30 minutes.
Meanwhile, combine the water, vinegar, sugar, bay leaf, and allspice in a medium saucepan and bring to a boil.
Remove from the heat and let cool.
Rinse the salt off the cucumbers, and squeeze out as much moisture as possible. Put the cucumbers in a medium bowl and add the pickling solution; they should be completely covered by the brine.
Cover and refrigerate for 3 to 6 hours before serving. The pickled cucumbers will keep in the refrigerator for up to 5 days.