Join the Pickle Party! Elect dill! Experts predict a Green Wave!!!
Sorry. I really am a dork.
I’m not much of a canner. I’m just too impatient. I like quick pickles in jars in the fridge. I pickle just about anything, but I should really share the classics. These good old fashioned dill cucumber pickles have an intense flavor that perfects in 4 to 6 days. Mine rarely make it that long before I attack them, but the final product after a week is really worth the wait.
Garlicky Dill Pickles
- 6 Very Fresh Small Cucumbers or Pickling Cucumbers
- 2 Cups Water
- 1 Cup White Vinegar
- 1/2 Cup White Wine Vinegar
- 1 Tablespoon Fine Sea Salt, Kosher Salt, or Pickling Salt
- 1/2 Teaspoon Crushed Black Pepper
- 1/2 Teaspoon Red Pepper Flakes
- 1/2 Teaspoon Dried Dill
- 1/2 Teaspoon Sugar
- 12 Sprigs of Fresh Dill
- 8 Cloves of Fresh Garlic
- 9 Chive Stalks
- 2 Medium Glass Jars or 3 Small Jars with Tight Lids
- Sterilize your jars; wash and dice chives; peel, press, and dice garlic; and rinse fresh dill.
- Wash cucumbers and chop them into thick, round slices, discarding the ends.
- Put 1/2 (or 1/3, if using 3 jars) of the fresh dill, chives, and garlic in the bottom of each jar.
- Fill each jar with the cucumber slices.
- In a medium saucepan, bring the water and vinegar (both kinds) to just boiling. Remove from the burner and whisk in salt, sugar, dried dill, and black and red pepper. Stir until salt and sugar disappear.
- Pour vinegar mix into the jars to completely cover the cucumbers.
- Put the lids on the jars, and shake them gently to mix the pickling solution in the jar.
- Let them cool on the counter for 10 minutes, and then store them in the fridge for at least 4 days to 1 week before eating.
- These pickles will last up to six weeks if kept in the fridge (or 2 days if kept near my sister).