I picked a bunch of cucumbers this week and decided to look for a dill pickle recipe, since I still have a bunch of Sweet Freezer Pickles in the freezer. The kids are sweet pickled out, but I think they will go for dill pickles.
I came across this recipe from One Perfect Bite (who got it from Bobby Flay) and decided to give it a try.
Here's the recipe, with my substitutions:
Refrigerator Dill Pickles...from the kitchen of One Perfect Bite courtesy of Bobby Flay
1-1/2 cups apple cider vinegar (distilled white vinegar is most likely made from GMO's)
1/4 to 1/3 cup granulated sugar (I used cane sugar)
4 teaspoons sea salt
1 teaspoon mustard seeds
1 teaspoon coriander seeds
3/4 teaspoon dill seeds
2 cups hot water
2 pounds pickling cucumbers, sliced or cut into spears (you can pickle any cukes, but ones grown specifically for pickling tend to make more crisp pickles, from what I have read)
3/4 cup coarsely chopped fresh dill
3 cloves garlic, coarsely chopped
Combine vinegar, sugar, salt, mustard seeds, coriander seeds and dill
seeds in a heatproof bowl(not plastic). Add hot water and stir until sugar dissolves
and liquid is clear. Cool to room temperature.
2) Place cucumbers,
garlic and dill in a large bowl. Toss to combine. Pour brine over all
and turn to coat cucumbers. Cover with a plate to hold them down
and keep them covered in brine. Cover bowl with plastic wrap or a lid and
refrigerate overnight, stirring once or twice. Transfer to an airtight
Keeps up to two weeks.
Makes about 1 quart.
Here's how mine came out. This is only part of them, the others we ate already were good and crispy! Yum!