Faced with a garden full of just-the-right-size cukes and abundant dill, I decided to make homemade dill pickles this morning. I searched through my books, notes and files for inspiration and finally stumbled upon David Lebovitz’ recipe (which is adapted from one by Arthur Schwartz)

What I liked about this recipe is it’s simplicity, in both method and ingredients. Just a simple brine (no vinegar!) seasoned with pickling spices, garlic and dill.   I cut some of the cucumbers into rounds for burgers and sandwiches, some into spears and left some whole. I expect the rounds to be ready in a day or two and the whole pickles to take about 10 days. For the recipe, visit David Lebovitz’ website

It’s so easy to make your own pickling spices and there are myriad recipes to choose from. Need inspiration? Here’s what I came up with:

1 Tbsp. mustard seed
1 Tbsp. whole allspice
1 tsp. coriander seeds
1 tsp. black peppercorns
1/2 tsp. whole cloves (I  just popped 3 into each of the 4 jars I made)
1/2 tsp. ground ginger
3/4 tsp. red pepper flakes ( a bit more than many recipes but I like the extra kick)
1/2 tsp. coarse kosher salt
1 small bay leaf, broken up (I broke one into  pieces and put a piece in each jar)
1-inch piece of cinnamon stick, cracked in small pieces (again, just pop a couple shards into each jar)

Do you make pickles? I hope you’ll send me your pickling stories, recipes and tips.