You can pickle almost anything, but for me there is nothing quite like the classic dill pickle! I look forward to making them every season when those pickling cucumbers start trickling in. The one thing I learned through the years of making pickles, is that it is also a great excuse to pickle other vegetables that maybe kicking around my fridge. For example, radishes, garlic, asparagus, a chopped carrot, one sliced up shallot are all great options. This pickling brine I found on the Old Farmer’s Almanac website. The pickles are super punchy and crunchy. I have these crunchy dill pickles my own by adding some flavor boosting spices and herbs.
These crunchy dill pickles can last up to three months in the fridge. They are perfect for salads, toppings, sides, or even as a snack! If you are really a fan of pickling things, I also suggest my pickled egg recipe.
Photograph by Megan Vincent.
Crunchy Dill Pickles
Equipment
- Large sterilized jars with lids
Ingredients
- 3-4 lbs pickling cucumbers washed well
- 6 bay leaves
- 3-4 tsp whole peppercorns
- 2 tsp mustard seeds
- 2 tsp celery seeds
- 9 cloves garlic peeled
- 1-2 chili peppers, chopped optional
- 1 bunch fresh dill washed well
- 1 small onion, sliced or diced
- 8 cups water
- 2 cups white vinegar
- 1/2 cup kosher salt
Optional Add Ins
- fresh thyme sprigs
- whole coriander seeds
- sliced radishes
Instructions
- Place cucumbers in large pot of ice cold water for 1 hour. Drain. Also, at this time make, sure all jars are sterilized. Running through a dishwasher cycle will do this easily.
- Slice blossom end off of each pickle (1/16 or an inch).
- Divide seasonings, bay leaves, peppercorns, mustard seeds, celery seeds, garlic, chili, and a few sprigs of dill into each jar.
- If using cucumbers whole, pack into jars. If using sliced halves or quarters, pack into jars. You can layer the radishes, sliced onions and more dill into jars while doing this as well. Try not to bruise or smash cucumbers.
- Bring water, vinegar and salt to a boil until all salt has dissolved. Pour hot brine into jars over cucumbers. Seal well and let cool. Transfer to fridge for 4 -7 days to pickle.
- Label and date, lasts up to 3 months in fridge.
