New Jersey Farmers’ Market Guide
Community farmers’ markets provide outstanding access to healthy, fresh-from-the-farm food and an unparalleled opportunity to “know your farmer; know your food”.
Collingswood Farmers’ Market
Prep time: 15 minutes • Cooking time: 5 minutes
Recipe courtesy of former market co-director Betsy Cook.
Ingredients
SERVINGS: 4 Cup(s)
- 1 tablespoon pickling spices
- ¾ to 1 cup sugar [depending on personal taste]
- ½ cup cider vinegar
- ½ tablespoon salt
- ½ packed tablespoon fresh dill, chopped
- 4 Kirby cucumbers, skin on, sliced about ¼ inch thick
- ½ medium red onion, peeled and sliced
Preparation
Steep the pickling spices in a mug with a ½ cup of boiling water, as you would a cup of tea, for 15 minutes or longer. In a separate bowl, stir the sugar into the vinegar and heat in the microwave for about 2-3 minutes until dissolved, stirring occasionally. Now add the salt, pickling spice water and dill to the vinegar mixture and stir again.
Put the cucumbers and onions in a nonreactive glass, ceramic or plastic casserole dish, ideally one with a lid.
Pour the liquid concoction over cucumbers and onions and cover. It might seem at first as though you don’t have enough liquid, but in several hours the cucumbers will be covered.
Keep the pickles in your refrigerator for up to a week but leave them to sit for at least 24 hours before tucking in. They aren’t really “pickled,” so they won’t last as long as canned or processed pickles.
About this recipe
EDIBLE TIP: Cucumbers come in many varieties, but the crisp, crunchy and flavorful Kirby is a favorite for pickling as well as eating fresh. There’s no need to peel a fresh cucumber, so they make an instant refreshing treat on a hot summer’s day.
Related Stories & Recipes
