We're all about pickles here at TT. From unique pickled veg to all things pickle juice related, we love anything that involves a good brine. That's why we've decided to add a classic dill pickle recipe to our repertoire. Quarters of Kirby cucumbers and fronds of dill are covered in a hot brine of vinegar, coriander and dill seeds, and garlic. After a quick 24-hour pickle, they're ready to enjoy.
This is the perfect quick snack to make the day before a barbecue or summer cookout. Let's be honest, who doesn't love a pickle with their hot dog or hamburger? Feel free to scale up the recipe to fit whatever size crowd you're feeding.
To learn more read, "Brine of the Times."
Classic Dill PicklesRecipe from the Tasting Table Test Kitchen
Yield: 1 quart jar
Prep Time: 10 minutes, plus 24 hours pickling time
Cook Time: 5 minutes
Total Time: 15 minutes, plus 24 hours pickling time
1 pound Kirby cucumbers, quartered lengthwise
¾ cup dill, fronds and stems
1 cup water
½ cup distilled white vinegar
¼ cup sugar
2 tablespoons kosher salt
1 teaspoon whole coriander seeds
1 teaspoon dill seeds
2 garlic cloves, minced
1. Into a quart-sized sterilized jar, add the cucumber quarters and dill fronds.
2. In a small saucepan, bring the remaining ingredients to a boil over high heat, stirring to dissolve the sugar and salt. Once boiling, remove from the heat and pour into the jar over the cucumbers.
3. Seal the jar and let cool completely, then place in the refrigerator and let pickle for 24 to 48 hours before enjoying.
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