5-6 large pickling cucumbers, cut in half or thirds
4 cups water
1/4 cup pickling salt
2 allspice berries
5 or 6 peppercorns
1 teaspoon coriander seeds
1 teaspoon mustard seeds
1/4 teaspoon dill seed
Couple of sprigs fresh dill
2 bay leaves, in pieces
5 cloves garlic, smashed
Dissolve the salt into the water. Lightly crush the allspice, peppercorns, coriander and mustard seeds in a mortar and pestle, and add to the brine. Add the other flavoring ingredients and stir in. Add the cucumbers and refrigerate. Stir about two or three times. They will be ready to eat in two to three days.
Sweet Refrigerator Pickles
Again, these are not meant to be canned, just eaten within two weeks.
4-5 large pickling cucumbers, thinly sliced
1/2 red onion, thinly sliced
1 tablespoon salt, pickling or not
2 teaspoons each celery seed and mustard seed
1/2 cup white wine vinegar
3/4 cup sugar
Dissolve the sugar into the vinegar and set aside. Tossed the sliced cucumbers and onion with the salt, celery seed and mustard seed, and mix well. Let rest a half-hour and mix again. In another half-hour, add the vinegar and sugar. Mix well and refrigerate. They can be eaten after two or three days.
I got this recipe from Newburyport south end native Marcia Roaf Frost. I made two over the weekend to take to a party in Amesbury, and in one of them, I stirred in some chopped jalapeno peppers. You could even top with some Jack or cheddar cheese at the end of the cooking time.
1/2 cup melted butter
1 cup sour cream
1 box of Jiffy corn muffin mix
1 cup of corn kernels, hopefully from a local farm
1 cup cream-style corn
2 eggs, beaten
Heat your oven to 350 degrees. Mix all ingredients well, and pour into a buttered 9-inch-by-12-inch baking dish. Cook for 45 minutes or until a knife inserted comes out clean.
Bryan Eaton, the photo editor at The Daily News of Newburyport, the Tribune’s sister paper, is a sometimes chef and gardener.