Get Pickled

I believe that the best foods are those born out of necessity.

Looking at that old rooster in the yard, one might conclude that the tough old bird will taste of chewy, tough game. But somewhere along the line, a very hungry person in France decided to braise that old bird in red wine (along with bacon and other goodness), creating the beloved dish now known as coq au vin.

The truth of the matter is most of our favorite comfort foods are not haute cuisine. We learn to make do with what we have, and more likely, what we don’t have.

2 Tbsp. fresh dill weed, coarsely chopped

Directions

1. Bring first 4 ingredients and ¾ cup water to a boil in a small saucepan over medium-high heat. Reduce heat to low, and simmer 5 minutes.
2. Meanwhile, smash garlic cloves using the flat side of a knife.
3. Divide cucumber slices, jalapeño pepper, dill weed, and smashed garlic between the two glass canning jars. Tightly pack ingredients, layering to distribute garlic and dill weed throughout jars, and fill to ½ inch from top.
4. Pour hot vinegar mixture over cucumber mixture, ensuring that all ingredients are covered with liquid. Cover at once with lids and screw on bands.
5. Chill 3 days before serving to allow flavors to meld.

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