In a pickle

Quick pickling is the topic today in the Life section.

I ran across quite a lot of pickled vegetables on menus during a visit to some New York restaurants so when my neighbors Anthony and Virginia gave me a bunch of cucumbers from their garden, I was inspired to get busy making a hot brine.

(Aimee Olexy, an owner of Talula's Table in Kennett Square, Pa., shared some great pickling tips in today's story. Thanks, Aimee! Don't want to make your own pickles, but still want a homemade taste? Buy 'em at Talula's.)

But pickling is SO much easier than you imagine. There's no canning involved in this recipe and the pickles should keep in the refrigerator for a few weeks. Give it a try. I was so proud of myself after making these pickles - they are quite tasty. News Journal photographer Jennifer Corbett made the same recipe and she was equally psyched. (These are Jen's great photos.) The cucumbers in the photos came from SIW farm stand near Chadds Ford, Pa.

I'm not sure if we're ready for the State Fair, but I'm making these pickles again. My last batch is almost gone.

SLIGHTLY SWEET DILL REFRIGERATOR PICKLES
An easy recipe, adapted from one that appeared in Bon Appetit's June issue. Substituting rice vinegar (instead of cider or wine vinegar) produces a pickle that's less tart.

1 small sweet onion (such as Vidalia or Maui), thinly sliced
2 pounds medium pickling cucumbers, scrubbed, cut into 1/4-inch thick rounds
1 large bunch dill, coarsely chopped (stems included)
1 tablespoon mustard seeds
2 teaspoons whole peppercorns
1 1/2 cups apple cider vinegar
1 cup water
1 cup sugar
3 tablespoons coarse kosher salt
2 teaspoons whole allspice
2 teaspoons dill seeds (optional)

Divide sliced onion between two 1-quart, wide-mouth glass jars. Pack cucumber slices horizontally in jars. Top each jar with dill.
Place mustard seeds and peppercorns in a medium saucepan. Add vinegar, water, sugar, coarse salt, allspice and dill seeds (if using). Bring mixture to boil over medium-high heat, stirring until sugar dissolves.
Ladle mixture evenly over cucumbers. Leave jars uncovered and chill 24 hours. Cover glass pickle jars tightly with lids.

DO AHEAD: Can be made 1 week ahead. Keep refrigerated. Makes 2 quarts.