I have a serious pickle obsession. I am one of those people who can open up a jar of dill pickles and finish the entire thing in one sitting. I cannot get enough of the crunchy, salty, and spicy deliciousness that is the pickle. Luckily it’s the summer, so cucumbers are available in cheap, copious amounts at the farmers’ market. I recently snatched a couple of baskets of the neon green cucs and whipped up a quick batch of my homemade pickles.
Take your cucumbers and give them a good scrub and a rinse.
Cut them into quarters or in half, depending on the size.
Start with one quart of distilled white vinegar and heat gently in a non-reactive saucepot.
Add half a cup of kosher salt, 2 tablespoons of sugar, ¼ cup of mustard seeds, about 2 tablespoons of allspice, and a couple of fresh chiles that have been cut in half.
I used about 5 one-pint jars (I sterilized them by cleaning them in the dishwasher).
In each jar place 3 large sprigs of fresh dill, 3 garlic cloves, and 1 fresh bay leaf.
Then stuff each jar with your cut cucumbers.
Remove chiles from vinegar solution after the salt and sugar have dissolved and place one piece of chile in each jar (some jars might have 2 chiles).
Then evenly distribute the vinegar mixture between the jars, making sure each jar has a good amount of the spices.. If the jars are not filled all the way up with vinegar, just top them off with some water.
Screw on the top and place the jars in the frig. Allow them to hang out for at least 2 days but they will last at least one month.
My favorite way to consume these pickles…plopped on the couch with a whole jar in hand.