Friday, September 16, 2011

Into the transition

A full moon signals

A sun rising a tad lower

Good-bye cucumbers

Quick Cucumber Pickle
1 pound Kirby cucumber – about 3 to 4 inches in length
1/2 pound mild onions (such as Vadillia)
1 teaspoon freshly ground black pepper
1 tablespoon kosher salt
1/2 cup white distilled vinegar
1 cup water

In a clean 2 quart glass jar mix all the ingredients together to thoroughly combine. Secure a tight fitting lid onto the jar, and refrigerate for 5 days before serving.

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