Hashtag caraway pickles, hashtag end-of-season garden.

Summer might be over, but the weather begs to differ. My garden is in full swing- cucumbers and tomatoes all over the place, green beans like crazy, banana peppers quicker than I can keep up with. Literally I picked 4 of them on Sunday and three more today. But I know it’s nearing the end, so I’m trying to enjoy them. And if I can’t do that, then get them all preserved or used up as fast as I can.

I made this big ol’ jar of pickles specifically for my dad. Other than me, he’s the only big caraway seed fan in the family. Sad thing is, I don’t like pickles. So this is allllll him. It’s a really easy recipe that doesn’t require canning, so you can make it and toss it in the fridge to let it sit a few days. I just put it in a repurposed spaghetti sauce mason jar.

It’s excellent with pork, or on sandwiches. Plus, because of the cinnamon & caraway, it somehow reminds me of the fact that autumn is coming.

Caraway seed pickles.

So it’s like a celebration of summer & fall, all rolled into one jar.

‘Cause what’s more summery than pickles? And what spice is more autumn than cinnamon?

Caraway pickles.

CARAWAY PICKLES (from epicurious.com)

Ingredients:

  • 1 1/4 lbs English hothouse cucumber (about 1 very large one), or 5-6 Kirby cucumbers, sliced into rounds
  • 1/2 cup sugar
  • 1 cup apple cider vinegar
  • 1 cup rice vinegar
  • 1/4 cup kosher salt
  • 1 tablespoon caraway seeds
  • 1 teaspoon crushed red pepper flakes
  • 1 3″–4″ cinnamon stick

Directions:

  1. Place cucumbers in a clean/sterilized jar; set aside.
  2. Bring sugar, all remaining ingredients, and 1/2 cup water just to a boil in a small saucepan over medium-high heat, stirring until sugar and salt are completely dissolved. Let cool for 10 minutes.
  3. Pour pickling liquid over cucumbers. Cover and chill overnight or up to 3 days.

Caraway seed pickles.

I can’t tell you how much this makes, because I kinda winged it. I used cucumbers I grew in my garden; one big fat GIANT cucumber and one fairly small skinny one went into this jar, and when all was said & done I had maybe 1/4 cup of brine left over. I used one of those crinkly cutters for the cukes ’cause I be fancy like dat.

I also added the cinnamon stick to the jar- it gives it more spice as it sits. That’s optional.

Caraway pickles.

It might be my favorite season, but to be honest I’m not sure if I’m totally ready for it- however either way, it’s coming.

So hey, fall. Have a pickle.

Suggestions for use: Serve with pork, put on sandwiches or burgers, eat right out of the jar.
Soundtrack: Sam Smith – “Stay With Me”
Sources & Credits: ATLAS mason jar; originally held Classico spaghetti sauce, tea towel; Ikea, red handled Bakelite fork; vintage, Ball Ideal bail top jar; vintage.
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