Homemade dill pickles can be yours in no time! I made a big jar of these for our Gr8 Renaissance Faire dinner last fall, and wow were they good!
I searched several recipes and this one was the winner, hands down! You’d think they’d need to sit in the brine for days or weeks, right? Nope! You’ll practically be grabbing them from the jar before they hit the fridge! But give them at least overnight…they’ll be ready for tasting by the next day, and will keep refrigerated for up 2 months…if they last that long!
Adapted from Bon Appétit, August 2015.
Place distilled white vinegar in a medium to large saucepan.
Add kosher salt, sugar and spices (combination of peppercorns, coriander seeds, and mustard seeds), along with 2 cups of water. Bring to a boil.
Between the jars, evenly divide the cucumbers (quartered), 10 large dill sprigs, peppercorns and coriander seeds.
Pour the hot brine into jars (evenly divided).
Cover. Let cool and chill.**
Cucumbers can be pickled 2 months ahead. Keep chilled.
* I had a hard time finding the Kirby cucumbers. It may have been the time of year. I used Persian cucumbers that are readily available at most supermarkets and they couldn't have been better. I would, however, like to find the Kirbys and try them out!
**Although the recipe said to cover the jars once the hot brine is poured over the cucumbers, that made me nervous, so I just set the lid over the jar and when at room temperature, I twisted on the lid and set it in the refrigerator...counting down the hour to devour! Hey...that rhymed! Enjoy!
Adapted from Bon Appétit, August 2015