With everything slowing down there’s tons of time for recipes that need tons of time. And what better example than pickling! I received this recipe from a colleague and have tweaked it along the way. I’ve tried pickling a few different things based on what I can find fresh at the local farmer’s market. The most popular are the pickled cucumbers, super crunchy and tasty. You can up the amounts of garlic, onion and dill to taste – you’ll figure it out along the way. The peppers make a great addition to a charcuterie alongside some cheese and prosciutto. I use the largest bell jar I can find, the seal keeps the pickles from getting mushy.

Ingredients for Brine:
4 cups water
2 cups white vinegar
2 tablespoons of kosher salt
A huge bunch of dill coarsely chopped
1 teaspoon of sugar or sugar substitute
Put all ingredients in pan, stir together, bring to a boil. Remove from heat and let brine cool to room temperature.

Goodness for the Jar:
Mini cucumbers – I like to slice in half, but you can quarter or make discs
A bunch of garlic (to taste) skins removed and crushed (like 2020)
1 white onion sliced
A handful of black peppercorns

Fill jar with brine after all ingredients are packed in there. Let it sit in fridge for 10-14 days before eating every single one!