I love the super-crunchy dill pickles that they always serve with sandwiches at Corner Bakery. My little sister works there so I’ve gotten on a bit of a pickle kick. I was wandering through a local farmer’s market and saw a guy selling homemade pickles, which made me wonder how exactly one would make a pickle.
Turns out, it’s super easy.
Luckily I’m a fan of the big-crunch pickles which are easiest to make since they require absolutely NO cooking. (Yay!) After doing a little research, I created my own recipe for Spicy Dill Pickles,see below.
The editors at Real Simple are on a pickle kick too. When I was flipping through my mag this month I chuckled when I saw their recipe for homemade pickles. I’m going to have to give it a try.
Spicy Dill Pickles
12 pickling cucumbers (read this on how to pick good ones)
2 cups distilled water
2 cups white vinegar
8 stems of fresh dill (about 1-1/2 cups)
4 serrano peppers, halved
8 garlic cloves, peeled
2 tablespoons coriander, whole
1-1/2 tablespoons kosher salt
1-1/2 tablespoons sugar
1/2 teaspoon red pepper flakes
1/2 teaspoon black peppercorns
1/2 teaspoon mustard seeds
These are really so easy to make that your kids could even do it. Have them help you dump all the ingredients except dill and cucumbers into a gallon-size, lidded jar. (Try to avoid metal, wood or plastic. Glass or ceramic containers work best.) Stir the mixture and let stand at room temperature for a half hour or until sugar and salt dissolve.
Wash and slice the cucumbers into spears (quarter them the long way) or slices.
Add the cucumbers and dill to your pickling mixture. Put on lid and refrigerate for at least 10 days. The pickles will keep for a couple months.
NOTE: If you want to go with less spice, leave out the serrano peppers.