My friend Misty has been telling me about her favorite breakfast spot at the beach for a long time. She especially raves about the breakfast menu at the Wildflower Grill. So when my husband and I found ourselves at the beach in Lincoln City recently, we decided to finally stop by the restaurant on the way home.

The Wildflower Grill

While getting out of the car in the parking lot, I noticed lots of blackberry brambles growing all around the dirt parking lot. Walking up to the entrance, a narrow path led through some beautiful wildflowers. Once inside, I realized that the place must have been someone’s home in the past. We were lucky to get a table in the back room, where a floor to ceiling and wall to wall giant glass picture window offered us a most beautiful view of the woods and a small glistening lake down below.

Unfortunately we were too late for breakfast that day, but the Wildflower Grill does serve lunch! We both ordered a veggie burger, since there weren’t too many meatless options available. The burger was tasty, but I really enjoyed the pickle they served with it. Crunchy, and just perfectly, well, I guess pickled!

The following day I noticed some tiny pickling cucumbers at the farmers market where I shop. Still thinking of that pickle in Lincoln City, I figured I’d find a recipe and make some myself. I found one at Food in Jars, a fabulous blog for all things food preservation. It is the place to visit, especially for preserving in small quantities!

This recipe involves no cooking and canning, just warming the brine to dissolve the salt and of sugar.

Give it a try, they are delicious and will keep for a few weeks in the fridge!

Here’s the recipe:

• enough small pickling cucumbers to fill a quart size glass jar
• 2 cups apple cider vinegar
• 2 cups water
• 1/2 cup sugar
• 2 teaspoon sea salt
• 1 bunch green onions, washed and cut into short pieces
• a few cloves of garlic, peeled
• 1/3 cup cilantro, washed and chopped
• 1’3 cup fresh mint, washed and chopped
• 1 dried red chile pepper, whole for less spicy, cut into pieces for spicier

Wash the cucumbers well and cut them into pieces.
Fill a clean jar with the cilantro, mint, garlic cloves and chile pepper.
Fill the jar with the cucumber pieces.
Pack it tightly!
In a small pot, warm the water, vinegar, salt and sugar.
Stir until everything is dissolved.
Turn off the heat and pour the brine over the cucumbers.
Make sure all pieces are submerged.
Close jar with a lid and refrigerate for a day before enjoying!
That’s it! Super simple and super delicious!