About a month ago, or longer, I accepted a part-time job at FontShop here in San Francisco as a Creative Assistant. While working here, I have had the pleasure of being introduced to yet another glorious Farmer’s Market that takes place on Wednesdays and Friday’s down by Civic Center. It’s a great market if you’ve never been. However, one day after work, I stopped by to find $1 bags (!!!!) of tomatoes, cucumbers, onions, peppers, dried beans…and the list goes on and on. It turns out that at the end of the day, vendors just want to get rid of stuff. (You can only begin to imagine my excitement when I discovered this!) I mean, the produce is incredible. The TOMATOES? Get out! Anyways, so for the past several weeks, I’ve been coming home with bags of fresh tomatoes, cucumbers and peppers every Wednesday evening.
This past week, I came home with an entire bag of cucumbers, which I decided I was going to make homemade pickles with, something that I’ve been wanting to do for awhile now. I looooove me some pickles and we have pickling spice just waiting to be used. So last Friday, I went to work. I used a recipe for Refrigerator Pickles from A Tasteful Garden with some slight modifications. I didn’t have any dill seed so I didn’t add that or the garlic cloves. I also heated up the vinegar and sugar mixture to help the sugar dissolve completely, let it cool and then poured it over the sliced cucumber, red pepper and onion mixture. The liquid mixture didn’t make enough to cover all of the vegetables at first, however, to my surprise, within several hours, the vegetables had broken down so much as they absorbed the liquid that this was no longer the case. Now we have a ton of pickle brine that we can continue to throw fresh cucumbers in. Win win.