Thursday, September 18, 2014


Photo courtesy Flickr

Last year, friends gave us an overgrown cucumber from their home garden. I peeled and cored (!) the thing and composted the seeds. Last month, unasked, the heap produced two cukes. It’s trivial to pickle in the refrigerator. Just peel and slice a vegetable, set it in a glass storage dish, and dress with vinegar and spices. For these cukes, I’ll use ground black pepper and white cider vinegar, and let them sit overnight. That’s all there is to it.


No comments:

Post a Comment