We are excited to be working with a new farm, Dirty Girl Farmette, a Certified Naturally Grown family operation in Patagonia, AZ. A couple with four children, their farming operation grew out of a desire to grow everything for themselves; a self-sufficency story that blossomed into a bounty they could share. We're carrying their squash and pickling cucumbers in the Produce Department, and our chef is making pickles for use on our sandwiches and other items (Mmmm... Fried Chicken Sandwich!). In the recipe provided here, he has scaled down this super easy quick-pickle recipe for home use so you can try it yourself. 


Pickles (home version)

2 cups white distilled vinegar

2 cups water

⅓ cups salt

¼ cups sugar

1½  teaspoon mustard seeds

¾ teaspoon peppercorn

1½ teaspoon dill seed

1½ teaspoon coriander seed

2 bay leaves

2 lbs pickling cucumbers

2 tablespoons minced garlic

3 sprigs of fresh dill


Combine all ingredients except cucumbers and fresh dill in a saucepan and heat to just a boil. While brine is heating, cut the cucumbers (we used pickling cucumbers from Dirty Girl Farmette available at Time Market) into whatever shape your heart desires: spears, slices, hearts, etc. Once the brine has started to boil, turn off the heat. Pack the cucumber slices and dill sprigs into a non-reactive container such as a glass jar. If you plan on using multiple jars, strain the brine to separate the spices from the liquid. Top each jar of cucumbers with the spices from brine and pour the liquid into the jar until the cucumbers are fully submerged. Allow to cool, then cover with a lid.

The pickles are ready to eat after five days. This allows the brine to fully penetrate the cucumber and for flavors to develop. Pickles should keep for several months when refrigerated as long as the container is kept clean and the pickles are completely submerged. Note that this is a quick pickling recipe for refrigeration only; see proper canning methods for holding on the shelf and for extending life.

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