06 Jul Garlic Dill Fridge Pickles
Pickles are one of my favorite foods in the universe, and even though you can pickle any vegetable, fruit, or nut and I will go bonkers over it – nothing beats the classic garlic dill (especially in my famous fried pickles recipe). The crazy part? They are SO easy to make. Like 15 minutes from grocery bag to jar and you will never buy a store bought pickle again easy. All you need is to boil up a brine, trim your kirbys (the famous pickling cucumber), throw everything in a jar, and stick them in the fridge for a few days and you have transformed the humble cucumber into something with massive pickle power!
A couple of tips:
1. Slice a tiny (like an 1/8 of an inch tiny) bit of the blossom end off of your cucumber. If the blossom isn’t attached anymore, you can find it on the opposite end as the stem (if the stem is still attached). If the stem is not there either, choose the end that has a smaller dot that is rough instead of indented, smooth, and larger (this is where the stem was pulled off). The blossom end imparts a bitter flavor to your pickles and also makes your pickles mushy, so take the extra minute to cut them off.
2. Since everyone crams pickles into jars differently, and there are tons of jar shapes and sizes to choose from, before you boil your brine, pour the liquid into all of your empty jars (without the cucumbers in them) to make sure the liquid comes about 2/3 of the way up each jar. If you don’t have enough, increase your amounts.
3. You can leave your pickles whole, cut them into halves or spears, or slice them into coins- whatever floats your boat. Whole pickles will take the longest to get all pickled, the smaller the slice the quicker the pickling process goes. I like to keep them whole, I find they stay crunchier!
4. Use the freshest cucumbers you can find to ensure the best flavor and crunch.
- 4 pounds Kirby cucumbers, blossom end trimmed
- 3 cups water
- 3 cups white vinegar
- Cloves from 2 heads garlic, peeled
- 1/4 cup fresh dill, on the stems
- 4 tablespoons kosher sea salt
- 8 fresh thai green chilis
- 1 tablespoon green peppercorns
- In a large pot, add all ingredients besides cucumbers. Bring brine to a boil over high heat on the stovetop, then turn off.
- Stuff your trimmed cucumbers into an XL mason jar, or several quart sized jars. Pour the brine into the jars until the liquid covers the cucumbers, leaving a little space between the jar lid and the top of the brine. Screw on the lids, let cool, then place in the refrigerator.
- Place in refrigerator and leave them alone for a few days. The time until they're ready varies from batch to batch and to your desired taste, so check after 5 days and then daily after until they're good to go (they'll get more sour and pungent as they sit).
- You can leave out the chilis if you're not into heat.
- Green peppercorns are a little milder and have a brighter flavor than their black counterpart, but you can use any color peppercorn for this recipe. Don't throw them away after your pickles are done, you can use the brined peppercorns on top of roasted veggies, chicken, or fish.
- I LOVE garlic, if you aren't as much of a lover as I am, you can cut my amount in half.