stuart james beall

Cucumber harvest is upon us here in Boise. Lots of people prepare home made pickles of one sort or another, and they always taste better when they come from your own garden.

My wife’s family has made this a sort of family tradition – one of the more memorable foods I “married into”. Problem for me was that when I inquired for the recipe, there wasn’t one. Or let’s just say, my wife makes up her own recipe, as she goes. No need to get complicated.

I’ve seen Hispanic street vendors do some interesting things with cucumbers. Once in Chicago, I ordered a bag of fresh cucumbers with lemon juice, salt, and cayenne. It was quite good. Tonight I started asking my wife about the ingredients she uses. I figured, if I could at least get a list of ingredients, I could slowly figure out the measurements.

Since this is not an exact science I will probably make some adjustments in the weeks ahead. And I welcome comments on your own experiences.

Cucumbers –> 4 medium.

Sliced Walla Walla onion –> 1.

Apple cider vinegar –> 1 Cup.

Water –> 2+1/4 Cups.

Cane sugar –> 2 Tablespoons.

Sea salt –> 2 teaspoons.

Ground peppercorns –> 1/4 teaspoon.

Crushed red pepper –> 1/2 teaspoon.

• The objective here is NOT to produce a fully pickled product. Just add a tickle of flavor to ordinary cucumbers.

• So  let’s start with a gallon-size plastic food container, with a good snug lid. We like the Rubbermaid brand.

• Choose some nice medium cucumbers. Large cucumbers are too seedy. Peel them, and cut into slices about 1/4 inch thick. Or, thick enough to bite into, but thin enough to chew easily. Put into your plastic bowl.

• Slice up a Walla Walla onion. We like it in half-rings. If you like it chopped up into small chunks that’s okay. Doesn’t matter. If you would rather use green onions, or pearl onions, chop up a bunch of them instead. Put into your plastic bowl.

• Measure in the vinegar and water, then the sugar, salt and pepper.

• Snap on the lid and gently shake the bowl for a minute. Let it marinate at least a few hours in the refrigerator before serving.