As I’m writing this, I’m sitting in my room watching the Food Network, and drinking a delicious Peach Bellini that Theresa delivered to my door. (More on our weekly cocktail swap in a future post, I promise)
And I’m just thinking about the past year. Wondering how it’s already June, July, August when I feel like time should have stopped back in March. And I find myself reflecting on a lot of things, especially all the amazing support we have received from our families and friends over the past few months.
I just want to extend a heartfelt thank you to everyone who was there for us, whether it was calling to check in, sending food on days when we all would have foregone meals, or offering much-needed support. It was all greatly appreciated, and meant so much to our family. We are very grateful.
I don’t think I can explain everything The Compound has been through in the past year. I will just say that we lost our Dad back in May, and we have all been so devastated that naturally this blog sort of fell by the wayside. What I will say, is that I continue to be amazed and grateful for the incredible family we have, and the wonderful father that we were blessed with, who taught us so much.
We are all trying to get back to our normal routines, (despite the urge to stay under the covers every morning) and part of that is going back to our place in New Hampshire on a regular basis. This might sound easy, but some of the best times of our lives have been spent up there, so it is definitely bittersweet.
One of the things pushing us to keep heading North, is picking up veggies from a CSA we joined at Moulton Farm in NH. Only the crazies in The Compound would join a CSA 120 miles away, right?! If you’re ever in the area, they have an amazing farm-stand and nursery… not to mention Cider Bellies Doughnuts on the weekends! So we’re currently up to our ears in cucumbers, greens, and zucchini. Not a bad deal, if you ask me.
In case you’re swimming in cucumbers too, I thought I would share a recipe for Refrigerator Pickles that The Whole Compound loves. In fact, they all refuse to use any cucumbers themselves, and instead deliver them to my door so that I will make them pickles. If that tells you anything
These pickles are really bright and full of fresh flavors, and get spicier the longer they sit in the fridge. If you don’t like spicy pickles, you could totally leave out the jalapenos and they would still be really flavorful. They are delicious after about 24 hours in the fridge, and will stay crunchy for up to a month.
So without further ado, here is a quick, easy recipe for (Slightly Spicy) Refrigerator Pickles that are great for snacking, chopping into salads, and would even be wonderful to bring to a barbecue. It’s a winner.
Quick (Slightly Spicy) Refrigerator Pickles: (adapted from lottie + doof who adapted it from Food&Wine)
- 12 oz pickling cucumbers, quartered
- 1 tablespoon kosher salt
- 1 tablespoon sugar
- 3/4 cups distilled white vinegar
- 1 tablespoon coriander seeds
- 4 large garlic cloves, slightly crushed
- 2 jalapenos, halved, and seeds removed (feel free to use any type of hot pepper you prefer)
- 8 dill sprigs
Pack cucumbers into a clean 1-quart glass jar, and tuck garlic, dill, and jalapenos between them. In another jar (or a bowl), combine the salt, sugar, vinegar, and coriander. Shake or stir until the salt and sugar dissolve. Add 1 cup of water and pour the brine over the vegetables. Add enough water to keep the vegetables submerged. Close the jars and refrigerate overnight or for up to 1 month (if they last that long!)