Would You Like Some ... Dill Pickles?

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!