Had a craving the other day for an ice cold dill pickle (no homo, for my hood folk) so I went to my local supermarket to find a jar that didn’t contain a whole ton of crap, like E526, Yellow 7, and Sodium Bullshitosphosate. I spent about 5 minutes in the place before I decided to hit up my local farmers market and try this recipe out.
2-3 large cucumbers, sliced or speared
Fresh dill sprigs
3-4 cloves of garlic, sliced
2 1/2 cups water
1 cup apple cider vinegar
1 1/2 tsps mustard seeds
4 black peppercorns
2 Tbsp kosher salt
- Begin by packing the sliced or speared cucumbers, dill, and garlic into 2 3/4 L jars.
- In a small saucepan, combine the water, apple cider vinegar, mustard seeds, peppercorns, and kosher salt and bring to a boil. Stir frequently, and once the salt has dissolved, remove the pan from the heat. Ladle the liquid into the jar, leaving about 1/2 inch from the top.
- The pickles are done now, but cover them tightly and place in the fridge for at least a day for the best results.
The beauty of this recipe is, while it is a classic formula for dill pickles, you have the freedom to tweak the ingredients to your liking.