We have been giving away and consuming so many cucumbers this season, it’s amazing. But aside from adding them to salads and sandwiches, eating them raw, or making up a batch of vinegar cucumber slices, what can you do? I had been looking for other options and started looking at pickle recipes. But all the recipes seemed so difficult. And many called for items we wouldn’t usually have. And I couldn’t find an convenient source for wide mouth pickle type jars. I was about to give up on pickles, but Cathy, colleague of mine and honorary “employee of the pickle season,” came through with this simple recipe for fresh pickles. I hope this isn’t a family secret recipe.

Loma’s Jar Pickles – Dill

• Cucumbers @ 4-5” long, quarted lengthwise (as many as fit into gallon jar)
• 4 stalks of fresh dill
• 2 medium onions, quartered
• 2 cloves garlic, sliced
• (optional) 2 hot red peppers, chopped
• 2 cups of white vinegar
• 1/3 cup canning/pickling salt
• 1/2 cup sugar

Loosely pack cucumbers layered with onions, dill and garlic in gallon jar. Mix vinegar, salt and sugar until dissolved. Pour over pickles. Fill jar nearly to top with cold water. Shake to mix. Let stand at room temp for 24 hours, then refridgerate. Pickles are ready to eat in a week.

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