Pickles are one of those foods that everyone discounts. Grocery store pickles lack a certain panache. Inevitable limp and overly salty yet somehow under seasoned, those are a sad shadow of what truly good pickle can be. Here, I have a fool-proof recipe for crunchy, flavorful pickles every time.
These pickles are one of the most requested recipes I have ever made. I always keep a jar of these crunchy, briny bad boys in my fridge. Any time someone comes over, they run to the fridge and grab a few to munch on while we plan out the day’s events.
Feel free to adjust the seasonings for your tastes. Too garlicy? Leave it out. Want a twist? Add some other crunchy veggies to the mix. Green beans or asparagus are also great options. I like to add a few more chilis to make these really pop. Taste as you go and you will end up with a yummy jar every time. Be warned, once you make these, you might have to make them pretty often to keep up with demand!
per pound of cucumbers
- Kirby cucumbers or other narrow cucumbers
- Vinegar (plain white vinegar is best but apple cider vinegar or rice wine vinegar can give an interesting result for those looking to up their pickle game)
- 1 bunch Fresh Dill
- 4 Garlic Cloves
- 1 ½ tbsp Peppercorns
- 1 whole Chili Pepper
- Cut cucumbers into either rounds or spears
- Toss with salt (approx 1-2 tsp per pound)
- Bring vinegar and water to a boil (1 part vinegar to 5 parts water) with peppercorns and chili pepper; allow to cool slightly (you don’t want to cook the cucumbers when you add the liquid so else they will lose their crunch)
- Drain any liquid from the cucumbers and pack, with dill and garlic, in a glass jar
- Cover with hot pickling liquid and allow to cool to room temperature
- Taste and add approx 1 tbsp of salt to the jar (more or less depending on your own tastes – remember, you can always add more salt but you can’t easily take it away), cover, and mix thoroughly
- Refrigerate overnight