Without a doubt, these homemade refrigerator pickles were the hit of the party I recently threw to help my teacher friends start summer off with a bang. I figured everyone would like them, but I totally underestimated how much. I guess the fresh taste and irresistible crunch really got to everyone. Good thing they're so simple to make!
Homemade Dill Pickles
from Bobby Flay's Burgers, Fries, and Shakes
Ingredients:
1 c. water
3/4 c. plus 2 TBSP distilled white vinegar
1/4 c. packed coarsely chopped fresh dill
2 TBSP sugar
3 cloves garlic, coarsely chopped
1 TBSP kosher salt
3/4 tsp dill seeds
1 tsp. whole mustard seeds
1 tsp. coriander seeds
pinch red pepper flakes, optional
4 Kirby cucumbers
Directions:
1. Combine all ingredients (including red pepper flakes, if using) except cucumbers in a small non-reactive saucepan and bring to a boil over high heat. Cook until sugar and salt dissolve fully, about 2 minutes. Remove pan from heat and cool to room temperature.
2. While pickling liquid cools, slice cucumbers into spears or 1/4-in. rounds. Put into mason jars, a large bowl with a fitted lid, or other lidded container of suitable size.
3. Once liquid is cooled, pour over cucumbers, cover, and refrigerate at least 24 hours for rounds or 48 hours for spears, stirring or shaking mixture at least once. Pickles keep, refrigerated, 7-10 days.
Homemade Dill Pickles
from Bobby Flay's Burgers, Fries, and Shakes
Ingredients:
1 c. water
3/4 c. plus 2 TBSP distilled white vinegar
1/4 c. packed coarsely chopped fresh dill
2 TBSP sugar
3 cloves garlic, coarsely chopped
1 TBSP kosher salt
3/4 tsp dill seeds
1 tsp. whole mustard seeds
1 tsp. coriander seeds
pinch red pepper flakes, optional
4 Kirby cucumbers
Directions:
1. Combine all ingredients (including red pepper flakes, if using) except cucumbers in a small non-reactive saucepan and bring to a boil over high heat. Cook until sugar and salt dissolve fully, about 2 minutes. Remove pan from heat and cool to room temperature.
2. While pickling liquid cools, slice cucumbers into spears or 1/4-in. rounds. Put into mason jars, a large bowl with a fitted lid, or other lidded container of suitable size.
3. Once liquid is cooled, pour over cucumbers, cover, and refrigerate at least 24 hours for rounds or 48 hours for spears, stirring or shaking mixture at least once. Pickles keep, refrigerated, 7-10 days.