Dad’s pickles are tangy, full of dill seasoning and perfect for preserving season. If your garden is overflowing with cucumbers give these pickles a try!
The other week I went home to Ohio for a short visit. Lucky for me my dad had some pickles in the fridge….just waiting to be eaten! He had seen the recipe on Alex’s Day Off and decided to alter it a bit and give it a try. I was excited to give these pickles a try because I’m always looking for a perfect pickle recipe.
They had the perfect ratio of dill, garlic, and red pepper. I like my pickles to have just the right amount of heat. It’s a must for me. How about you? What makes a good pickle to you? Garlic? Dill? Onions?
Dad's pickles are tangy, full of dill seasoning and perfect for preserving season. If your garden is overflowing with cucumbers give these pickles a try!
Yield: 1 - 2 jars (depending on jar size)
Prep Time: 24 hours
Cook Time: 5 minutes
Total Time: 24 hours
- 3-1/2 ounces sea salt
- 1/2 cup apple cider vinegar
- 8 cups bottled water
- 1-1/2 pounds kirby cucumbers, thoroughly washed and dried
- Fresh dill, washed and dried
- Garlic cloves, smashed
- Red pepper flakes
- Mason jars, cleaned and dried
Adapted from Alex Guarnaschelli
Mix sea salt, apple cider vinegar, and water and bring to a boil. Simmer for 5 minutes. Remove the brine from the heat and allow to cool slightly. Arrange cucumber upright in a container (or containers) large enough to hold the brine. Place dill sprigs, garlic cloves and red pepper flakes amongst the cucumbers in the jars. The cucumbers should be fitted tightly and should come within 1/2 inch of the top of the container.
Fill the container with the brine to the top and tap on a flat surface to remove any possible air bubbles.
Let pickles sit out on counter for 24 hours and then refrigerate. The pickles should be ready to eat in 24 hours.
*Use as much dill, garlic and red pepper as you feel is necessary. I like my pickles heavy on the garlic, medium on the dill and red pepper.