Mmm pickles...

If you live in RI then you may have eaten at Gregg's Restaurant. If you have eaten there then you may love their pickles. I know I do. When I'd eat there we'd go through multiple dishes of pickles. They were soooo good. What is really cool is that Gregg's actually posted the recipe in the Providence Journal. I got the recipe years ago and only just this year tried to make them. I have to say, it is so easy and quick. The best part is, you only have to wait 7 days for them to be ready. Win!

It's really just a matter of washing and slicing the cucumbers, mixing the ingredients, and packing them in. I went to the local farm for my pickling cucumbers. I was happy to find them there. Now I know where to get some good local ones to continue my new obsession. This batch came out great!

Half-Sour Pickles
Aka: Greggs pickles

Washed pickling size cucumbers, cut into spears or 1/4-inch slices

1 ½ tablespoons pickling salt

1 ½ teaspoons pickling spices (I found mine at the supermarket.)

¼ teaspoon hot pepper seed or flaked red pepper

8 small gloves garlic

1 half-gallon glass jar with cover (I split mine amongst 4 pint jars)

Fill jars with washed cucumbers. Pack them in tightly. Mix salt, garlic, pickling spices and pepper in a bowl with about 2 cups of hot water; stir until the salt is dissolved. Add some cold water until the liquid feels comfortable to the touch, not hot. Add to the cucumbers. Add more water (warm) if necessary to fill the jar. Let stand on counter, loosely covered, for about 1 hour. After 1 hour cover tightly and refrigerate for 7 days. Taste on the 7^th day.