As a New Yorker, I have ready access to some of the best dill pickles out there. Even so, I still like to whip up a batch of my own every now and then. It is really very easy to do, and you have total control over the flavor and seasonings. If you really like garlic, toss in a few more cloves; if you prefer your pickles on the spicy side, add a couple of pinches of red pepper flakes. This is a basic recipe and you should feel free to experiment with other spices, too, such as cumin or fennel seeds. One note: though light on labor, this is not a last-minute recipe. The cucumbers need to “pickle” for at least 24 hours to get the best flavor.
Recipe information
Yield
Makes about 1 quart
Ingredients
Preparation
Step 1
Slice the cucumbers into 1/4-inch-thick slices. Put the cucumber slices in a medium bowl that has a fitted lid or in another lidded container that is large enough to hold them.
Step 2
Combine 1 cup water, the vinegar, chopped dill, sugar, garlic, salt, dill seeds, mustard seeds, and coriander seeds in a small nonreactive saucepan and bring to a boil over high heat. Cook until the sugar and salt dissolve, about 2 minutes. Remove from the heat and let cool to room temperature.
Step 3
Pour the mixture over the cucumbers, cover, and refrigerate for at least 24 hours or up to 1 week, stirring the mixture at least once during this time. Drain before serving, discarding the liquid and aromatics.
