Dill Pickles

by Jessica Merrill on July 2, 2009

in All Recipes, Vegetables

pickles

I judge brunch spots as much by the bloody mary as the magic in the kitchen. And I recently found a five-star version (hot, spicy and packed with enough horseradish to clog the straw) at Buttermilk Channel in Brooklyn. The garnish — a tangy house made pickle spear — was sassy enough to match the kick of the drink. That crisp sour pickle stayed in my head long after I’d slurped down the last of the bloody mary and it got me thinking about making my own homemade pickles. Especially now, when kirbys are so readily available at the farmer’s market, why settle for limp pickles in a jar that have more in common with Shrek than cucumbers?

I followed a recipe I found for pickles in Food & Wine magazine, but it’s easy to make pickles in different variations using a brine of vinegar, sugar and salt. With the addition of fresh dill, chunky garlic and mustard seeds, these pickles looked pretty in a glass container and stayed crunchy for days. We’ve been having a lot of rain in the Northeast, but these fresh pickles are a zippy reminder of summer in a jar.

Dill Pickles
From Food & Wine July 2009

Ingredients

  • 1 ½ cups distilled white vinegar
  • ¼ cup sugar
  • 4 teaspoons salt
  • 1 teaspoon mustard seeds
  • 1 teaspoon coriander seeds
  • ¾ teaspoons dill seeds
  • 2 cups hot water
  • 2 lbs Kirby cucumbers sliced
  • ¾ cup chopped fresh dill
  • 3 garlic cloves, chopped

Combine the vinegar, sugar, salt, mustard seeds, coriander seeds and dill seeds with the hot water. Stir until sugar and salt dissolve. Cool. In a separate bowl, mix the cucumbers, dill and garlic. Pour the cooled brine over the cucumbers. Place a small plate over the cucumbers to keep them submerged, cover with plastic wrap and refrigerate overnight.

Jessica Merrill

Jessica lives in Brooklyn, N.Y. and writes about food, drinks, travel and lots more. She has written for The New York Times, Travel & Leisure, National Geographic Travel, Budget Travel, Wine & Spirits, Shape, Coastal Living and many others. She grew up in Vermont, and is very much that person who is willing to walk not just a city block, but a mile (or two) in search of authenticity. On top of that, she's lucky to have met Maggie through her husband. They're really tight cousins - so it turns out husbands are good for lots of things!


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  • sues

    Bloody Marys are one of the best inventions in the world. And dill pickles? I legit just ate one 5 minutes ago. One of my favorite snacks! These look so perfect :)

  • sues

    Bloody Marys are one of the best inventions in the world. And dill pickles? I legit just ate one 5 minutes ago. One of my favorite snacks! These look so perfect :)

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