Sometimes a craving can only be satisfied by the real thing. And I mean the real. thing. Momma’s lasagna. Coffee ice cream. Dill pickles. Sunday afternoon I had an urge for the latter – a crunchy delicious dill pickle. Since I was frankly too embarrassed to go to the neighborhood grocery store and buy a sole jar of pickles, I chose to make my own. Obviously this was much more cumbersome (and pricy) than simply sucking it up and purchasing a jar, but absolutely worth it in the end. A few ingredients, a few days worth of patience and a heaping handful of fresh, peppery dill makes this recipe one for the books.
- Two quarts of water
- 3 tablespoons of coarse, white, kosher salt
- 4 cloves of garlic, peeled but whole.
- 3 bay leaves
- 1 large bunch of dill
- pickling salt (recipe follows, or can buy premixed)
- 1 teaspoon of whole, mustard seeds
- 1 teaspoon of multi-colored peppercorns
- half teaspoon of crushed red pepper (less or more depending on taste)
- 1 teaspoon crushed coriander
- 1 quart of white vinegar
- 4 large cucumbers chopped into spears (smaller whole cucumbers can be used but will take longer to marinate. Your choice!)
- 2 mason jars with airtight lids.
Peel rough outer layers of garlic and chop ends of cloves. Wash and scrub cucumbers, chop ends off of cucumbers and slice into spears. If the cucumbers are too long for the height of your jar, chop them in half lengthwise. Layer dry ingredients in the bottom of the jar: garlic, peppercorns, coriander, bay leaves, mustard seeds, salt and about half of the dill. Pour 1 quart of water and a half quart of vinegar into the jars. stack sliced cucumbers tightly in the jar on end. Pour remaining liquid into the jars until just under full. Seal jars tightly and shake gently but thoroughly to mix dry ingredients with the liquid. Store jars in the refrigerator for 3-6 days (the longer they store, the tangier they’ll be). Enjoy!