Dill-pickled cucumbers

There are all sorts of cucumbers you can grow. I tended to stick with the Lebanese variety only because it’s what I grew up with. That is until someone shared some seeds to grow dill-pickling cucumbers with me. They were prolific! I didn’t need to do much for them − just popped them in the ground and watered them. They seem to flower all summer (pretty plant and flowers too) and the amount of fruit off one plant is astonishing! Intrigued by the “fact” that they were dill-pickle variety, I decided to attempt to pickle some and was delighted when I opened the first jar after impatiently waiting the normal few weeks to allow the vinegar to work its magic. These turned out better than store-bought. They work their best on a hamburger − that’s a no brainer. But they also work well on toasted focaccia with good, honey-roasted ham or basically any meat and cheese.