Pickle Recipes

Best Cucumbers to Use for Pickles

• Kirby Cucumbers: These are the classic pickling cucumber — they hold up better than English cucumbers during pickling, remaining firm and crunchy instead of becoming overly soft.
• Persian Cucumbers: These make very nice pickles — they have thinner skin and are the perfect size for packing into pint jars. 

• Cucumbers: You can use either Kirby or Persian cucumbers.
• Dill seeds: The main flavoring for dill pickles comes not from the feathery dill herb fronds we use in so much of our cooking, but rather from the dill seed. It’s not something most grocery stores carry, but you can find it at Whole Foods.
• Garlic: A few smashed cloves of garlic help round out the flavor of the pickles.
• Red pepper flakes (optional): You can add a pinch of red pepper flakes for some heat.
• Apple cider vinegar: We like apple cider vinegar for the brine, but feel free to use white vinegar, white wine vinegar, or rice vinegar if you prefer.
• Salt: You can use either pickling salt or kosher salt.

1. Prepare the jars. Wash and dry the jars and lids.
2. Prepare the cucumbers. Wash, dry, and trim the cucumbers. You can leave the cucumbers whole, cut them lengthwise into spears, or slice them crosswise into coins.
3. Add the spices to the jars. Peel and smash 4 garlic cloves. Place the smashed garlic cloves, dill seeds, and red pepper flakes (optional) in the jars.
4. Pack the cucumbers into the jars. Pack the cucumbers (vertically if they are whole or cut in spears) into the jars. Trim the ends if they stand more than 1/2 inch below the top of the jar.
5. Bring the pickling brine to a boil. Place the apple cider vinegar, water, and salt in a small saucepan. Bring to a boil over high heat. Pour the brine over the pickles, filling each jar to within 1/2-inch of the top.
6. Remove any air bubbles. Gently tap the jars against the counter a few times to remove all the air bubbles. Top off with more pickling brine if needed.
7. Tighten the lids. Place the lids over the jars and screw on the rings until tight (but not too tight).
8. Cool and refrigerate. Let the jars cool to room temperature, then refrigerate. The pickles will improve with flavor as they age — try to wait at least 48 hours before cracking them open.

INGREDIENTS

• 4 whole cucumbers, sliced in quarters lengthwise
• 4 tsp Kosher Salt
• 1 Cup water
• 1 Cup vinegar
• 1/2 tsp Celery seed
• 2 cloves of Garlic, diced
• 1/2 onion, diced
• 1 Cayenne pepper, diced
• 1/4 tsp Fennel seed
• 1/4 tsp Mustard seed
• 1/2 tsp whole Peppercorn Medley
• 1/2 tsp red pepper flakes
• Fresh Dill

METHOD

1. Combine cucumbers, celery seed, garlic, onion, garlic, cayenne, fennel seed, mustard seed, peppercorns, red pepper flakes, and dill in a 1 qt mason jar.
2. Combine water, vinegar, and salt in a pot and stir until salt dissolves completely.
3. Bring liquid to a boil, remove from heat, and pour it over the mixture in the mason jar until the liquid is an inch below the top of the jar.
4. Allow to cool to room temperature, then put the lid on the jar and place it in the refrigerator for 1 week before eating. Shake once per day for fun and because it feels like it helps.

Dr Pepper or Favorite Soda

• Get Pickles: Buy a jar of dill pickle spears or chips.
• Drain Liquid: Pour out most of the dill pickle juice from the jar.
• Add Dr Pepper: Fill the empty space in the jar with Dr Pepper, covering the pickles.
• Marinate: Seal the jar and place it in the refrigerator for 3 to 7 days to allow the flavor to penetrate.