I consider pickles my homies’ food. Having grown up in NYC, I am intimately familiar with Katz’s Delicatessen’s pastrami, hot dogs, and pickles. Pickles are always a part of the package; they’re served with everything. Little did I know how darn easy it is to make ’em the way I like ’em.
I like dill pickles slightly sweet and mostly sour, and these are not as easy to come by in markets. So my recipe includes honey, however this is optional. If you want the straight up dill sour pickle, just leave out the honey.
You can probably use any kind of cucumber, but I purposely bought pickling cucumbers (also referred to as Kirby cucumbers) at the farmer’s market. Just don’t use cucumbers that have been waxed because that will deter the pickling process.
My pickles were tasty in only two days! But we’ll keep them in the refrigerator for at least a few weeks (if they last that long).
Here is a link I used to guide me, although there are so many recipes for pickling on the Internet.
- 1 sweet onion peeled and thinly sliced
- 2 pounds Kirby pickling cucumbers sliced
- 1/2 cup fresh dill coarsely chopped (stems included)
- 4 garlic cloves peeled
- 3 cups apple cider vinegar or white vinegar
- 2 cups water
- 1 cup honey
- 6 tablespoons kosher salt or coarse sea salt
- 2 tablespoons coriander seeds
- 6 bay leaves
- Clean and sterilize your jars in boiling hot water. I used quart-size glass yogurt jars with tops, but you can use any glass jar with a top. You'll want about 4 large jars for this recipe.
- In a large stockpot or sauce pan, add vinegar, water, honey and salt and bring to a medium boil. Boil for just a few minutes, and then turn off (as long as everything is dissolved).
- Place the onions on the bottom of the jar, and then the cucumber slices on top of them.
- Place the dill, bay leaves, coriander seeds, and garlic on top of the cucumbers.
- Pour the liquid over the pickles until they are covered.
- Place the jars in the refrigerator uncovered for about 24 hours, and then cover them.
- Store in the refrigerator.