Box Contents, Recipes, and News for the Week of September 14, 2026
Published on
September 14, 2026
Regular Box Contents
Small Box Contents
- Lettuce (×2)
- Spicy Salad Mix
- Peppers - Sweet Mixed Variety
- Tomatoes - Heirloom
- Sweet Potatoes - Orange
- Avocado - Reed
- Apples
Refrigerator Pickles
Ingredients
- For the Brine:
- 2 cups distilled white vinegar (5%)
- 2 cups water
- 1/4–1/3 cup granulated sugar (start with 1/4 cup, taste the brine, and decide if you'd like to increase it)
- 3 tablespoons kosher salt or pickling salt
- 1 tablespoon black peppercorns
- For the Pickles:
- 2 pounds pickling cucumbers (Kirby, mini Persian or other small cucumbers; washed and cut into halves or quartered into spears)
- 1 large bunch dill — if in doubt, use more! (heads, leaves and stems all work)
- 6 cloves garlic, peeled and cut in half (optional)
Instructions
- Place the brine ingredients in a pot and bring to a boil. Once the salt and sugar are dissolved, turn off the stove and let the brine sit until it has cooled to room temperature.
- Place roughly half of the dill and garlic into the bottom of each 1-quart jar. Pack the cucumbers in as firmly as you can — some sliced yellow or sweet onion is good in there too — then stuff in the remaining dill and garlic.
- Once the brine is roughly room temperature, pour it over the pickles, dividing the peppercorns between the jars. Make sure the pickles are fully covered; if you run short, add more equal parts vinegar and water.
- Screw on the lids and chill them in the refrigerator. Wait at least 24 hours before eating. They keep up to a month, as long as the pickles stay immersed under the brine.