2 medium cucumbers
1 Tbsp salt, sea salt or kosher salt
1 cup white vinegar
1 cup water
1 head dill (or small bunch dill leaves)
1 clove garlic (optional)
3 black peppercorns (optional)
1) Mix water, vinegar, salt and additional ingredients. Bring mixture to a boil over high heat. While brine is heating up, cut cucumber into spears or full-moon slices, and pack tightly into jars.
2) Pour the hot mixture into jars, and place lids on jars. Allow the pickles to cool to room temperature before sealing jars and refrigerating. Allow pickles to marinate in brine for at least one day before serving.
Note: This recipe comes from our collaboration with the Morris Campus Garden, where we trained high school students to conduct cooking demonstrations for the community using produce grown in their farm. As the harvest season comes to a close in the Northeast US, preserving any extra produce is a great way of being able to enjoy their freshness at a later date. This recipe is written using cucumbers, but many vegetables can be preserved for the winter months ahead!