A pretty pickle

Illustration by Mark Stivers

There's only so much cucumber salad one can eat before it gets repetitive. Pickles, on the other hand, are more dynamic. That's what I discovered, anyway, after my home garden produced about 10 huge cucumbers at the same time. Here's a quick and easy pickle recipe my fiancée found online that we altered to our tastes: Cut cucumbers to your desired size and stick them into a canning jar along with some red-pepper flakes and garlic cloves (these last two ingredients were our additions). In a small pot, mix 1 cup of vinegar, 1 cup of water, a quarter-cup of sugar and a tablespoon of kosher salt. Stir the ingredients, and let them come to a boil. Pour the boiling liquid into the jar of cucumbers. Put the lid on, and let it sit until it reaches room temperature. Stick the jar in the fridge for 24 hours before eating. They're good for a month.