Tall Guard: “Oh, it’s your least favorite food… the Lindblum delicacy, gysahl pickles. I can’t believe how many you brought with you!”
Steiner: “They are my favorite! I cannot start the day without them.”
Tall Guard: “Yeah, sure. People who like ’em all say that.”
This recipe calls for half of a sweet yellow onion; use the other half for Nalbina Black Beans.
- ¾ cup rice vinegar
- 2 tablespoons sugar
- 2 teaspoons Kosher salt
- 1 teaspoon dill seed
- 1 teaspoon black peppercorns
- 1 bay leaf
- 1 lb. Persian cucumbers
- ½ sweet yellow onion, thinly sliced
- 1 garlic bulb (about 8-12 cloves), peeled
- 1-quart jar, with a tight-fitting lid
In a small saucepan, combine vinegar, sugar, salt, dill seed, and peppercorns. Add bay leaf and cook over medium heat, stirring occasionally, until sugar dissolves. Set aside to cool.
Wash cucumbers, trim the ends, and quarter lengthwise. Place them in the jar with the onion and garlic. Pour the vinegar mixture into the jar and add enough water to cover the vegetables. Seal tightly and refrigerate for at least 1 day before serving. The pickles will last up to 1 week.