I’m way behind in my posts, and I feel horrible about it. I’ve been cooking up a storm, but haven’t had much time to assemble it all into useful blogging magic. I have a legitimate excuse, promise. I’ve been working nights in the Emergency Department of the local hospital to complete my Advanced EMT license. Saving lives is worth a little blogging delay, right???
Unfortunately, that means this pickle recipe is just a little bit out of season. A while back our CSA bag included both pickling cucumbers AND fresh dill in the same week! The obvious solution? Dill pickles! I searched far and wide for a decent recipe. I, personally, do not like sweet pickles. I won’t touch them. So many of the recipes I found suggested adding a small amount of sugar to the mix, but I don’t like even a hint of sweetness in my pickles so I was determined to avoid it. This recipe does the trick. When I finally cracked open the first jar, I ate the entire thing in about an hour. These are THAT good!
I strongly prefer to use fresh dill in my pickles, but I turn to dry dill in a pinch. This year, with the exception of the first batch, there was no fresh dill to be found at any of the grocery stores in town. It seems that lots of people around here pickle things and like their fresh dill. I made my second batch with dried dill, but that created its own unexpected problem. Dried dill floats and sticks to the pickles. I finally found the trick with the third batch…tea bags. I created my own little dried dill teabags and put them into the bottom of the jars with the rest of the spices.
Although some people boil their pickles in a water bath canner, I can survive without an apocalyptic supply of pickles so I stick to the refrigerator method. If you’d like to process yours to make them shelf stable, you can find instructions here.
2 pounds pickling cucumbers
1 1/2 cups distilled white vinegar
1 1/2 cups water
2 tablespoons pickling salt
6 garlic cloves, peeled (2 per jar)
3/4 teaspoon crushed red pepper per jar (1/4 teaspoon per jar)
6-12 sprigs fresh dill (2-4 per jar), or 2-3 tsp dried dill per jar
1 1/2 teaspoon black peppercorns per jar (1/2 tsp per jar)
Wash the cucumbers, remove the ends, and cut them into spears no larger than 1 inch shorter than the height of the jar.
In a medium saucepan, combine vinegar, water and salt. Bring to a simmer.
Arrange the jars on the counter and divide the spices between them. Pack the cucumber slices firmly into the jars, but not so tightly that they are bruised or damaged.
Pour the brine into the jar, leaving approximately ½ inch headspace.
Tap the jars gently on a table or counter to dislodge any trapped air bubbles.
Apply the lids and rings, and allow them to return to room temperature. When cool, place them in the refrigerator. Your pickles are ready to eat in about two weeks and will last up to six months in the refrigerator (if you can leave them alone that long
Adapted from Garlic Dill Refrigerator Pickles by Marisa Mcclellan.