I heart my big, yellow Gourmet cookbook. (I think that has been well-established.) There are quite a few recipes that can be adapted to fresh produce from the garden. If you are picking cukes, you must make this. Especially if you are picking just a few a day.
The original recipe called for horseradish paste but having none, I added some of our favorite wasabi paste.
Wasabi Quick Dilled Pickles
based on Quick Dilled Pickles from The Gourmet Cookbook1 lb. cucumbers
2 t. kosher salt
1 1/2 c. cider vinegar
1/2 c. sugar
4 T. dry mustard
1/2 to 2 t. wasabi paste (depending on your heat preference)
2 T. chopped fresh dillSlice cucumbers length-wise on a mandoline. Place in a medium mixing bowl and sprinkle with Kosher salt. Toss and let sit for 15 minutes. Rinse and drain.
In a small mixing bowl, whisk together the vinegar, sugar, mustard, wasabi, and dill. Whisk until sugar is dissolved.
Stir in the cucumbers and let set at least five minutes. Store in a sealable container. Keeps covered in refrigerator for up to 4 hours.
“Keeps covered in refrigerator for up to 4 hours”??????
I guess Reichl and her Gourmet staff ate them all up immediately. I kept them for a couple of days. These are great on burgers and sandwiches! (We like heat so I used the full 2 t. wasabi paste. These did clean out our sinuses. 🙂
Abby, this isn’t a virtual flower for you today. I am showing you my favorite cacti garden. 
But, I really wanted to show you what’s on the other side: the muppet cacti.
And this is a lucky garden…
The pig and the muppets are sending you lots of giggles today.