Photo: pickling cucumbers and fresh dill awaiting the vinegar mixture.
We try to avoid using processed foods as much as possible and make our own pantry items when we can.
We've been seeing a lot of fresh herbs at the farmer's markets, and at the Crocker Galleria farmer's market, we saw a farmer with pickling cucumbers, so we snatched them up along with fresh dill and made homemade dill pickles.
The finished pickles.
The recipe we use is taken from The Vegetarian Epicure, Book Two by Anna Thomas. It is easy to make and produces a wonderfully crisp, clean-tasting pickle that goes great in our lunchboxes.
Ah, pickles. There's nothing like a cold, crunchy dill pickle accompanying a sandwich or garnishing a pickletini.
(Images: Kathryn Hill)