I stopped by to see Sarah Kugel, the AmeriCorps MassLift Member, and the Community Outreach Coordinator for the WildLands Trust in Duxbury. She was outside of the Plymouth Area Coalition for the Homeless center’s new community garden with three local high school volunteers. It was early and none of the kids were up, but it worked out well. Sarah and her volunteers were test-driving a pickle recipe they would try later in the day with the home’s children.
If you’re like me, or like Sarah, you’ve got an abundance of cukes and have tried pretty much everything in the book to use them up. If you’re looking for a fun, new recipe to try with your family (this one is particularly kid-friendly) here is the recipe Sarah and Co. were trying out:
12-oz fresh cukes
8 sprigs of dill
1 T whole coriander seeds
1 T whole black peppercorns
4 cloves garlic, cut in half
1 T kosher salt (KOSHER- don’t use table salt)
1 T granulated sugar
3/4 cup white distilled vinegar
Slice the cukes into coins. Place in a clean 1-quart jar with dill sprigs mixed in with the cukes. Add the garlic and spices. Then, combine the salt, sugar and vinegar. Stir until the salt and sugar are dissolved. Pour over the cukes, then add water to cover.
Place the lid on the jar and refrigerate, wait 4-6 hours. Eat within a week or so.
Sarah and Co. used little plastic baggies, so the kids could each make their own, but in the end, they looked and smelled pretty darn good.
*See the original recipe here.