Cucumbers are ripest between May and August so when summertime rolls around, everyone starts pickling. No really, EVERYONE starts pickling – on two different occasions in the past month Whole Foods has been completely out of fresh dill! When I needed dill for a different recipe, Whole Foods AND Stop and Shop were completely out. I had to buy one of those “soup kits” that had root vegetables and different spices just to get some dill. The only way to explain the shortage of dill would be the abundance of picklers in the summertime, right?
I’ve been seeing a lot of pickling recipes online in the past week too, like these bread and butter pickles, traditional dill pickles, and these garlic dill pickles that I saw back in March and absolutely cannot be excluded because of how pretty they look. Since pickles are my go-to snack (dill over bread and butter if you’re wondering), I had to try it myself.
I don’t have any pickling jars so I went to the hardware store on Mass Ave to grab some, they only had really small jars so I
bought a new knife and whisker gave up , and decided to use Tupperware instead. Does anyone know the real benefits of using glass over plastic for pickling? Please let me know if there is a health hazard associated with this because I only have 24 hours left before my pickles are ready. Ah, lets be honest, I’m going to eat them (all of them probably) no matter what.
I decided to use the Annie’s Eat’s version of Dill Pickles because it seemed really easy and basic. Also, I had about 15 minutes to get the show on the road before I had to leave for a date at Drink (review in the works!).
- 3 Cups Water
- 6 tbsp. White Vinegar
- 3 Tbsp. Kosher Salt
- Minced Garlic
- Fresh Dill
- Pickling cucumbers, cut into spears
- Combine all Brine ingredients in a bowl (water, vinegar, salt), stir well to dissolve salt.
- Put several sprigs of fresh dill into the bottom of each jar (or tupperware :-/), pack half full with cucumber spears, layer with more sprigs of fresh dill, and finish filling the jar with cucumbers. Sprinkle some minced garlic on top. Pour brine into the jar until full and pickles are completely submerged. Put on the lid and refrigerate for two years before eating.
The amazing thing about this, was that it only took about 10 minutes to make, total! If you ever have some free time – start pickling! Costing me about 5 bucks and taking no time at all, I might become addicted to picking, carrots next possibly?
**Update: pickles came out AWESOME – Tupperware FTW!