There are few food moments as rewarding as pulling a chilled pickle spear out of its jar and biting into it as it makes a loud crunching noise. It’s crisp, refreshing, slightly tangy, a little spicy and very salty. You can compare my passion for dill pickles to a pregnant lady’s…or Snooki’s (yes, I just did that). They are delicious on their own, and I can’t imagine a burger/sandwich/hot dog without them.
A few weeks ago, I was going down the chilled aisle at our local market and as I reached for a fresh jar of Claussen pickles (my favorite store brand), I stopped, not only because they were over five dollars (eek, but so worth it), but also because I remembered that pickles are easy to make from scratch. All you need are cucumbers (as fresh as possible), white vinegar and spices.
For these I used plenty of fresh dill, garlic and some red pepper and black peppercorns for a little spice. Celery seed and mustard seed are also great flavor additions. I suggest this recipe. Boil vinegar, water and salt in a pan. Put the spices into a jar with the sliced cucumbers. Pour the heated liquid mixture over the top of the jar, leaving some room at the top. Seal the jar and put it in boiling water for a few minutes (about five). Then, put the jar in the fridge and let them soak for at least a few hours, overnight is ideal. They are perfect for Fourth of July BBQs and will last for weeks.
Have a wonderful weekend! xx
