Another easy one…

I’ve been on a roll lately with having some super simple (and yummy) recipes.  This next one fall right in line.  It comes for a new cookbook (well actually Matt gave it to me for Christmas…but I haven’t cooked from it until now – you’ve been warned that I have reached my Christmas cookbooks…which aren’t Christmas food, just cookbooks I received for Christmas.  Wow, that was a long sentence!)

The cookbook is all about Venice, California cooking.  And according the Amazon it’s a best seller, so if cookbooks are your thing consider purchasing it.

The recipe I had tagged was for Spicy Sweet Cucumbers.  Again so easy I don’t think a formal recipe is required.  To make I took a dry saucepan and placed it over medium heat.  I added 1 TB of mustard seeds, 1 TB of coriander seeds and 1 1/2 tsp of dill seeds.  I toasted for around 3 minutes, when they began to become fragrant.


Then I added the seeds to 2 cups of water, 1 cup of white vinegar, 1/4 cup plus 1 TB of white sugar, 2 TB of salt, 1/4 tsp turmeric and 1/4 tsp red pepper flakes.


I brought to a boil, then reduce the heat and simmered for 5 minutes.  Then I set it aside to cool.


Meanwhile I sliced 2 lbs of Persian cucumbers, which are the cute little cucumbers seen below, into 3/4 inch slices…

These are Persian Cucumbers
These are Persian Cucumbers

I placed them in a jar and put 5 fresh dill sprigs and 5 cloves of garlic which I had thinly sliced on top of the cucumbers.


Then once the brine was cooled I poured into the jar.


The jar sat on the counter for 1 hour before being placed in the refrigerator, where it can be kept for up to a month.  But the pickles are pretty much ready to eat right away so I served as a sort of an appetizer before the next blog post!


The Verdict:  Interesting flavor.  Really different in a good way!  I only really wish the cucumbers were a bit crunchier, but I think that has more to do with the cucumbers I selected.  I will definitely make these again, the flavors will work well for summer parties!  I am excited to find out what else this cookbook has in store!