So I spent 10 days in the forest and it was beautiful and hard and made me reevaluate everything and made me feel small and made me feel enormous and it was humbling and lovely and hot and freezing and long have i said long and ALL I WANTED WHEN I GOT BACK WAS PICKLES.
Pickles, and a shower and a bed and perishable food and clean socks and aloe for your face because you got sun poisoning while you were hiking 11 miles through the snow over a pass and now your face could pass for a rhinoceros’ grandmother’s sun-burned discarded skin mask. Or something equally disturbing.
But mostly, pickles, the foodular equivalent of my happy place. So I made these pickles. Because I love them. And because real life is such a friggin WANG sometimes. Like seriously. For realios.
Slightly Sweet Dill Refrigerator Pickles
from Bon Appetit
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 yellow mustard seeds
2 teaspoons whole white peppercorns
1 1/2 cups apple cider vinegar
1 cup water
1 cup sugar
3 tablespoons coarse kosher salt
2 teaspoons dill seeds
Divide sliced onion between two 1-quart wide-mouth glass jars. Pack cucumber slices horizontally in jars. Top each jar with dill.
Using mortar and pestle or resealable plastic bag and mallet, crush mustard seeds and peppercorns together. Place crushed spices in medium saucepan. Add vinegar, 1 cup water, sugar, coarse salt, and dill seeds. 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.