Garlic Dill Pickles

Name: Garlic Dill Pickles
Yield: makes a mother lode
Ingredients: 3 3/4 to 4 pounds pickling cucumbers (each 5 to 6 inches long); 1/4 cup chopped garlic; 2 jalapeño peppers, thinly sliced (seeds and all); 1/2 cup chopped fresh dill; 4 cups white vinegar; 2 cups water; 6 tablespoons kosher salt; 1/2 cup sugar; 5 heaping tablespoons pickling spice; 2 tablespoons mustard seeds; 2 tablespoons black peppercorns

January 24, 2012

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 til 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.

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