Recipe inspiration: Pixelated Crumb
I have a bit of a pickle fetish, but I’ve never been able to find a supermarket brand that I love. These pickles are a cross between dill and bread and butter pickles, with a bit of a kick. They have hints of garlic and onion, and have quickly become one of my favorite snacks. They’re a cinch to make, and the fresh veggies and herbs really make these pickles come to life. I hope you like them as much as I do!
2 pounds of pickling cucumbers, quartered lengthwise or cut into discs*
½ of a large onion, thinly sliced
8 cloves of garlic, peeled and halved
½ cup of fresh dill, still on the stem
2 teaspoons of mustard seeds
2 teaspoons of red pepper flakes
1 teaspoon of coriander kernels
1/3 cup of kosher salt
3 cups of white vinegar
2 cups of filtered water
¾ cup of sugar
*Pickling cucumbers are a smaller, seedless variety of the vegetable.
1. Divide the garlic, red pepper flakes, mustard seeds, coriander kernels, and half of the fresh dill equally amongst two half-gallon jars.
2. Mix the cucumbers and sliced onions, and pack them tightly into your jars
3. Top off the jars with the rest of the dill.
4. In a medium saucepan, combine the vinegar, water, sugar and salt. Heat until the salt and sugar dissolve.
5. Pour the brining solution into the jars, making sure to fill them to the top. Screw on the caps and give the jars a hearty shake.
6. Let the jars sit on your counter until cool, about an hour.
7. Place the jars in the fridge. They will begin pickling after 24 hours, but let them sit longer if you want them to be fully pickled.