Search

Join Culinate! Login or Register

Join Culinate

With a free Culinate membership, you can:

Create your own recipe collections
Queue recipes for later use
Blog your culinary endeavors
Be part of our online community of cooks
And much more…

Join Now

Garlic Dill Pickles

From the book Dinosaur Bar-B-Que by Nancy Radke and John Stage

Introduction

I was eating at my favorite deli in the world — the Second Avenue Deli in New York City — when the pickle tray came out and inspiration hit. Why were we buyin’ pickles when we could make our own to go with our sandwiches?

So we came up with our own brand of garlic dill pickles spiced up with slices of fresh jalapeño peppers. They’re appetizing and guaranteed to get your taste buds tinglin’.

Folks are always asking us to bottle ‘em, but till we do, you can make up your own batch. Keep ‘em in a crock with a tight-fittin’ lid in the fridge. They keep for weeks and weeks.

Ingredients

Cukes

	3¾ to 4	lb. pickling cucumbers (each 5 to 6 inches long)
	¼	cup chopped garlic
	2	jalapeño peppers, thinly sliced (seeds and all)
	½	cup chopped fresh dill

Brine

	4	cups white vinegar
	2	cups water
	6	Tbsp. kosher salt
	½	cup sugar
	5	heaping tablespoons pickling spice
	2	Tbsp. mustard seeds
	2	Tbsp. black peppercorns

Steps

Wash out a 3½-quart crock with hot, sudsy water. Rinse the crock really well and dry it.
Slice the cucumbers into ½-inch-thick rounds. Put them in a bowl with the garlic, jalapeños, and dill. Mix well and pile them in the crock.
Combine the remaining ingredients in a large saucepan and bring to a boil over high heat. Pull the pan off the stove and let the vinegar mixture cool for a couple of minutes. Then pour it over the cucumber slices, stirring everything up to distribute all the ingredients. Cool to room temperature.
Cover the crock with its lid or with some plastic wrap and put it in the fridge. Let the pickles marinate for a week. Then you can start eatin’ and eatin’ and eatin’. They’ll keep for weeks.

This content is from the book Dinosaur Bar-B-Que by Nancy Radke and John Stage.

Culinate Kitchen

Quick Pickled Green Beans

Dinner Guest Blog

Pickled peas, please

Preserving flat-podded snow peas

The Joy of Pickling

Pickled Asparagus

Kelly Myers

Quick Collard Greens

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Comment

I recommend this recipe

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.