Garlic Dill Pickles
Bruce and Eric Bromberg demonstrate how to pickle Kirby cucumbers for a crisp, satisfying snack.
Garlic Dill Pickles
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Garlic Dill Pickles
Bruce and Eric Bromberg demonstrate how to pickle Kirby cucumbers for a crisp,...
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The Martha Stewart Show, May 2011
- Yield Makes about 18 pickles
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Ingredients
- Ice cubes
- 2 pounds Kirby cucumbers, scrubbed
- 2 tablespoons white vinegar
- 1/4 cup coarse salt
- 2 tablespoons sliced garlic
- 2 tablespoons chopped fresh dill
- 1 tablespoon brown or yellow mustard seeds
- 1 dried bay leaf
Directions
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Fill a large bowl with ice and add cucumbers. Let chill for at least 30 minutes or up to overnight, in the refrigerator.
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Fill a medium nonreactive saucepan with 4 cups water. Add vinegar and salt; bring to a boil over medium-high heat. Cook, stirring occasionally, until salt is dissolved, 3 to 5 minutes. Remove from heat and let mixture cool to room temperature.
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Drain cucumbers and place in a large bowl. Add garlic, dill, mustard seeds, and bay leaf. Pour water mixture over cucumbers and place a plate or other heavy object over cucumbers to weight down. Cucumbers should be completely submerged; add more water if necessary. Cover bowl tightly with plastic wrap and let stand at room temperature for 3 to 4 days before using. Transfer to refrigerator; pickles will keep for up to 1 week.
Cook's Note
Pickles will keep for up to 1 week.
It says these pickles are a tasty topping for bbq sandwiches, but let me tell you, they're dreadfully salty for eating alone. And I wish mine had a stronger dill flavor. Will try a different recipe next time.
These looked easy enough. The end result was so salty that i had to throw them out.
I made this recipe and let them sit at room temp for 3 days and 3 days in the fridge before serving. They did not taste of garlic or dill and weren't very pickled. Disappointed.