So far, one of this Summer’s highlights have been Curtis’ refrigerator pickles. The first jar we opened lasted about 2 hours. Some went home with family, some went into a relish for smoked trout crostini, and the rest of the spears were consumed while standing around the kitchen discussing a new cocktail recipe. Cucumber season is almost over, so now is the perfect time to slice them and brine them. Keep in mind that these are quick pickles and are not designed to stay on the shelf for the rest of the year. Keep them for about a month.

for the pickles
5 large pickling cucumbers (Kirby, English, American dill or cornichon), cut into quartered spears
5 garlic cloves, peeled
1 onion, roughly chopped
1 Serrano pepper, cut in half lengthwise
1 pinch of black peppercorns
1 pinch of white peppercorns
1 palmful of mustard seeds
1/2 bunch of dill
2 1/2 cups of champagne or white wine vinegar
1/4 cup of sugar
2 cups of water
sea salt (2 pinches for soaking / 3 for brine, optional)

Soak cucumber spears in a salted ice water bath for 2 hours. Place the onion, dill, garlic and cucumbers in a clean spring-top jar (we used a 1 liter Bormioli Fido Jar). In a non reactive saucepan (stainless steal, ceramic, or clay) combine the rest of the ingredients and bring to a boil. Simmer for about 5 minutes to release the full flavor of the spices. Pour the heated brine over the cucumbers, completely filling the jar. Close the lid and let the jar cool to room temperature before placing it into the refrigerator. Let the pickles sit for 5-6 days before eating.