One of the things I love most about summer is being able to eat foods directly from the garden. If you have a surplus of cucumbers, here’s a quick and easy recipe for Dill Pickles.
• 1 English cucumber
• 1 teaspoon whole black peppercorns
• 1 teaspoon whole coriander seeds
• 1/2 teaspoon yellow mustard seeds
• 2 tablespoons Kosher salt
• 4 large fronds fresh dill
• 1 large clove garlic, finely chopped (you can use more if you are a garlic lover)
• 3 tablespoons apple cider vinegar
• 1 1/2 cups water
1. Cut the cucumber into spears, approximately 5 to 6 inches in length.
2. Place the peppercorns, coriander and mustard into a mortar and pestle and grind into a coarse mixture (this breaks open the pods and releases their oils and aromas.)
Tip: If you do not have a mortar and pestle use the back of an an ice cream scoop and a bowl – it works just as well.)
3. Place the cucumber spears into a shallow baking dish that is large enough for the cucumbers to lay flat, but shallow enough to be submerged in the liquid.
4. Cut the dill fronds into “mini” fronds for better dill distribution throughout the dish.
5. Sprinkle the salt over the cucumbers, next add the ground spices, dill and garlic.
6. Toss to coat the cucumbers.
7. Add the vinegar and water, and set aside for 30 minutes.
8. Store in the refrigerator in a covered container with brine for up to seven days (I doubt they will last that long!)
Tip: I believe these pickles are best served 3 to 12 hours after making.
Have you made your own pickles? Or do you rely on the jars from the grocery store?
Photo & recipe shared from: http://weheartthis.com/2012/08/31/dill-pickle-recipe/