I have a craving for a good dill pickle. Not a gherkin nor a cornichon, just a simple dill pickle. Something I can put in a sandwich or on a hamburger.
A friend recently tried a recipe for homemade dill pickles and it inspired me, as I have dill growing in The Potted Kitchen Garden…
I decided there is no better time then the present to start making pickles for the larder.
The recipe my friend used seems simple enough for a start, so I went with that. I followed the recipe for Homemade Refrigerator Dill Pickles from Once Upon A Chef.
Homemade Refrigerator Dill Pickles
Servings: About 24 spears, or two 1-quart jars
1-1/4 cups distilled white vinegar (5% acidity)
3 tablespoons kosher salt
2 tablespoons sugar
2 cups cold water
1-3/4 to 2 pounds Kirby cucumbers (about 6), cut into halves or spears
2 tablespoons coriander seeds
6 large garlic cloves, peeled and halved
1 teaspoon mustard seeds
1/4 teaspoon red pepper flakes
16 dill sprigs
1. Combine the vinegar, salt and sugar in a small non-reactive saucepan (such as stainless steel, glass, ceramic or teflon) over high heat. Whisk until the salt and sugar are dissolved. Transfer the liquid into a bowl and whisk in the cold water. Refrigerate brine until ready to use.
2. Stuff the cucumbers into two clean 1-quart jars. Add the coriander seeds, garlic cloves, mustard seeds, red pepper flakes, dill sprigs, and chilled brine into jars, dividing evenly. If necessary, add a bit of cold water to the jars until the brine covers the cucumbers. Cover and refrigerate about 24 hours, then serve. Cucumbers will keep in the refrigerator for up to one month.
I will have to wait a couple days to see how this lot turned out. Proof of the pickling is in the eating, or something like that…