Divide 1 3/4 lbs halved Kirby cucumbers, 2/3 cup dill sprigs and 2 tbsp pickling spice between two 1-quart canning jar (packed tightly). Bring 3 1/2 cups water to boil and add 6 halved cloves garlic. After 1 minute, stir in 1 cup white vinegar and 1/4 cup kosher salt. Return to a boil. Pour liquid into jars; cool to room temp. Cover and refrigerate 2 days before eating; enjoy for up to 1 month. Makes 10 servings.
Mega Omega Farfalle
Makes 6 servings Prep 20 minutes Cook 11 minutes Grill 9 minutes
1 lb salmon fillet
1 tsp. salt
1/2 tsp black pepper
1 cup fresh bail leaves
1/2 cup pumpkin seeds (peptitas)
1/4 cup grated Parmesan
1 clove garlic
3 tbsp olive oil
2 tbsp warm water
1 lb. farfalle
1 bunch asparagus, trimmed
*Heat grill or grill pan to medium-high. Bring a large pot of salted water to a boil. Season salmon with 1/4 tsp each salt and pepper.
*Combine 1/2 tsp salt, 1/4 tsp pepper, the basil and next 3 ingredients in a food processor, process until finely chopped. With machine running, gradually add oil and water. Continue to blend until smooth.
*Add pasta to boiling water; cook 11 minutes and drain, reserving 1 cup cooking water. Meanwhile, grill salmon 9 minutes, turning once, and asparagus 5 minutes, turning often.
*Place pasta in a large bowl. Cut asparagus into 2-inch pieces and add to pasta. Flake salmon with a fork (discard skin) and toss with pasta along with pesto, 1/4 tsp salt and reserved pasta water. Serve warm.