This super-fast recipe from Catherine Newman is a big hit in this house. Honestly they’re soooo easy, and my farmer’s market has big boxes of little cukes that are perfect for it right now. For about $2 I can make a big quart jar of delicious home-made dills in about 5 minutes. You don’t have to be pregnant to enjoy them :). The basics are below, visit the original recipe here for all the details.
World’s Best (and Easiest) Dill Pickles
- 4 cups water
- 3 T kosher sald (or 1-1/2T table salt)
- 1/2 c. white vinegar
- 1.5 lbs small pickling cukes, or 2 seedless English ones.
- 3 cloves garlic, peeled
- 4 large sprigs of dill
- 1/4 t. black peppercorns
Bring the water/salt/vinegar to a boil, then turn off the heat and let it cool completely (shove it in the freezer if you’re in a hurry). Wash and trim the stem-end off the cucumbers, and slice the larger ones if you wish. Layer the cukes/dill/garlic in a glass bowl, pour the brine over it all, and lay a small plate on top to keep the cukes submerged in the brine. Leave it on the counter 2-3 days till they’re sour enough, transfer to a jar (with the brine) and keep in the fridge. They won’t last long if you’ve dill-fans in your house. I’m betting a few hot peppers would be a welcome addition, and might keep them in my possession a bit longer as the boys aren’t too keen on hot. Enjoy!