Since we've been out of town the past few weekends, I haven't been getting my weekly fix of local produce, plants and flowers, so Saturday morning bright and early I dragged the hubby to our local farmers' market. Blueberries are everywhere, along with cucumbers, zucchini and squash, tomatoes, greens, and flowers. There was a yum-a-licious pie recipe in one of my magazines this month, so I picked up some blueberries, got a screaming deal on some pickling cucumbers and picked up bunches of autumn colored sunflowers and pink gladiolus.
About 5 Kirby cucumbers, sliced
2 cups distilled white vinegar
1/2 cup sugar
red pepper flakes
*Usually contains mustard seeds, dill, bay leaf, peppercorns, and then additional spices depending on the brand. Mine is from Penzey's but any one of your choice will do.
Place cucumbers in mason jar. Heat vinegar, sugar, red pepper flakes, salt and pickling spice in a saucepan and heat while stirring until salt and sugar have dissolved. Ladle vinegar into jars and let cool, uncovered. Refrigerate pickles until ready to serve (wait at least 24 hours to allow flavors to meld).