Without a doubt, these homemade dill pickles were the hit of the party I recently threw to help my teacher friends start summer off with a bang. I figured everyone would like them, but I totally underestimated how much. I guess the fresh taste and irresistible crunch really got to everyone. Good thing they’re so simple to make!
If you’ve never made homemade dill pickles, you should should give them a go. They’re beyond easy to make and they’re so different than the pickles you buy at the store. They’re lighter and brighter in flavor. They have a texture that is crisp and snappy and beyond irresistible. You can adapt the brine, too. If you want spicy pickles, just add a bit of sliced serrano to the brine. It really is that simple. In fact, the only difficult thing about these homemade dill pickles is trying not to polish off an entire jar in one sitting!
With a bit of time and a handful of ingredients, you’ll be enjoying these easy, crispy, irresistible homemade dill pickles.
Homemade Dill Pickles
from Bobby Flay’s Burgers, Fries, and Shakes
1 c. water
3/4 c. plus 2 TBSP distilled white vinegar
1/4 c. packed coarsely chopped fresh dill
2 TBSP sugar
3 cloves garlic, coarsely chopped
1 TBSP kosher salt
3/4 tsp dill seeds
1 tsp. whole mustard seeds
1 tsp. coriander seeds
pinch red pepper flakes, optional
4 Kirby cucumbers (or regular garden cucumbers, cut into spears that fit in jars)
1. Combine all ingredients (including red pepper flakes, if using) except cucumbers in a small non-reactive saucepan and bring to a boil over high heat. Cook until sugar and salt dissolve fully, about 2 minutes. Remove pan from heat and cool to room temperature.
2. While pickling liquid cools, slice cucumbers into spears or 1/4-in. rounds. Put into mason jars, a large bowl with a fitted lid, or other lidded container of suitable size.
3. Once liquid is cooled, pour over cucumbers, cover, and refrigerate at least 24 hours for rounds or 48 hours for spears, stirring or shaking mixture at least once. Pickles keep, refrigerated, 7-10 days.