So the recipe that I totally made up was:
10 cukes (the pickles themselves)
2 cups of red wine vinegar
5 garlic cloves
crushed black peppercorns
some fresh thyme
some mustard seeds
A tablespoon salt
a bit of red onion
a tablespoon brown sugar
2 bay leaves
I HAD NO DILL :( but I bet it would be good
I boiled everything together except the cukes which I cut up into spear. Then I put the spears in the jars and ladled the hot vinegar broth into the jars. They already taste good 5 hours later. I imagine in the next day or two they will be great.

Then (e:terry) and I made a whole Korean style dinner, in which I used the pickles.

Afterwards, we also made fiddleheads. It was the first time I ever made them. I did not use this recipe because (e:matthew) and (e:terry) don't like procuitto but it sounds really good. On a side note do you think it is bad that I have eaten one piece of procuitto almost every day for about 5 months.
Holy crap, i am getting so ripped off on it. Looks like a whole leg of San Danielle Proscuitto is only $224.99 and that is 15 pounds. I pay like $10 for 3 ounces. I seriously am getting that as soon as we get our new fridge when Dave moves out in June. It will last like a year.
FIDDLEHEAD FERN WITH PROSCUITTO
Serves 6
Kosher salt
2 pounds fiddle head ferns, tripped and washed
24 paper-thin slices prosciutto
6 tablespoons brown butter
1/2 teaspoon freshly ground black pepper
1. In a large pot bring 2 quarts water and 1 tablespoon salt to a boil. Fill a medium bowl halfway with ice water. Drop the fiddleheads into the pot and cook for 1 minute. Drain the fiddleheads in a colander, then submerge in the ice water until completely cool. Let the fiddleheads drain well in a colander and wrap them in a clean kitchen towel to dry.
2. Arrange 2 slices of prosciutto on each of 6 room temperature plates.
3. Put the brown butter in a large saute pan over medium heat. Add the fiddleheads and toss gently, adding 1/2 teaspoon salt and the pepper. Heat for a minute or two until they are warm, then divide the fiddleheads among the 6 plates. Serve at once.
There were all these pretty flowers on the tree in the backyard.

Check out how big Basra has gotten.

Nice. I'll be the guy stopping by asking, "hey got a little bit of prosciutto I can borrow?" Don't fuckin' lie to me either!! =D
i think the prob with buying a whole leg of prosciutto will be cutting it- it needs to be super-think (I think) to be as good, and I know I can't cut it that perfectly with a knife.