We have lived in the shadow of Wrigley Field in Chicago for a long time with a tiny backyard. However, Mark has been a devoted gardener and made the most of our small space. We usually have a prolific vertical cucumber crop, with the vines growing up along the fence and against the garage wall. The bounty of cucumbers led to the following.
Faith
Dill Pickles
- 1 white onion
- 3-4 cucumbers
- Dill heads (must be the heads, not the feathery part)
- 3 cups water
- 2 cups white vinegar
- 3 tablespoons kosher salt
Thinly slice white onion and place in the bottom of a large jar. Add several dill heads. Slice cucumbers and place on top of the dill.
Boil 3 cups of water with 2 cups white vinegar and 3 tablespoons of salt. Pour over the cucumbers. Top with a dill head and close jar.
Chill completely.
Eat-Right-Away Pickles
These are a sweet “bread and butter”-style pickle.
- 1 white onion
- 3-4 cucumbers
- 2 cups sugar
- 2 cups white vinegar
- 2 tablespoons kosher salt
- 1 teaspoon dry mustard
- 1 teaspoon turmeric
- 1 teaspoon celery seed
Boil sugar, vinegar, salt, mustard, turmeric and celery seed. Pour over cucumbers and refrigerate. Chill completely.
Slice white onion and place in the bottom of a quart-sized jar. If desired, peel cucumbers. Then sllice cucumbers and place in jar – fill to the top, pressing down to fit as many as possible.
Spencer Family Cookbook 