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Amanda is a co-founder of Food52.
Here's a recipe for Quick Cucumber and Shiso Pickles: http://bit.ly/hYnYQV
Sam is a trusted home cook.
There is a dish in the gulf coast "West Indies Salad".
I make that with english cucumber as an addition. (and omit or lesson the onion, unless it's summer and sweet onions are in season).
Very similar to a Japaneese sunomono salad. Which goes to show how food travels across the world--as the dish in the gulf coast appeared in the late 40's..most likely from servicemen stationed in occupied japan.
I had never made pickles until I realized how easy it was... here's the recipe I use, based on a recipe from my farm share.
Ingredients: (all ingredients are to taste)
2-3 good sized cukes
several cloves of garlic
fistful of fresh dill
2 cups water
1 cup white vinegar
3 TBS salt
Chunky-slice the garlic cloves, and cut the dill a few times. Combine the vinegar, water, salt, garlic and dill.
Slice cucumbers in your preferred format (I do spears). Pack as much as you can into a quart Ball jar, pouring the brine in after the cucumbers. Let it sit in the fridge for 3-4 days before eating; keeps for at least a couple weeks (if they last that long). I make batches of these consistently in the summer and bring them to bbqs at friends' houses. People are impressed and then I tell them how easy it is.
if you're looking to pick up cookbooks with recipes for pickling, the mennonite community cookbook has many tried and true recipes. of the more modern books, i really like preserving the harvest.
Anita is a vegan pastry chef & founder of Electric Blue Baking Co. in Brooklyn.
Here is an old-school recipe from my retired blog for pickles that are ready in less than 10 minutes. http://fivefingerfeast.wordpress.com/2008/02/01/26/