Pickles from My Aunt ElaineKelly
If you are lucky enough to have someone in your life who tells you the unvarnished truth no matter how difficult it may be to hear, you are lucky. My Aunt Elaine is like that. If you don’t want to know if a dress makes you look fat, don’t ask her. Her motto is, “I call an ace an ace, and a spade a spade.” Suffice it to say that she takes no prisoners. She’s also unfailingly generous, incredibly fun to be around, and a pretty good cook. (She’ll ask me later why I only say “pretty good.”) This summer, she has discovered how to make her own “refrigerator pickles.” These are super crunchy, tart, and delicious on any sandwich; just ask my aunt. Of course, Aunt Elaine has put her own unique spin on them, and here’s how she does it.
Aunt Elaine’s Pickles
5 or 6 “chubs” (small pickling cucumbers)
several cloves of crushed garlic (about 5 or so)
several stems of fresh dill (about 4 or so depending on the size)
4 cups water
2 tablespoons salt
With a vegetable brush, clean cucumbers well. Place cucumbers in a glass bowl or jar. Spread crushed garlic all over the cucumbers. Spread dill over the top of them.
Bring water to a boil. Stir in salt until disolved. Pour salted water over cucumbers and cover with aluminum foil. Leave on counter for at least 4 hours. Refrigerate overnight. Enjoy.
P.S. Food writer Shaina Olmanson also makes excellent refrigerator pickles.
P.P.S. If you prefer cucumber salad, check out this one.
P.P.S. Happy Belated Birthday, Aunt Elaine!