Homemade Dill Pickles

Name: Homemade Dill Pickles
Yield: Makes about 1 quart
Ingredients: 4 Kirby cucumbers; 3/4 cup plus 2 tablespoons distilled white vinegar; 1/4 cup packed coarsely chopped fresh dill; 2 tablespoons sugar; 3 cloves garlic, coarsely chopped; 1 tablespoon kosher salt; 3/4 teaspoon dill seeds; 1 teaspoon whole mustard seeds; 1 teaspoon coriander seeds

December 9, 2011

As a New Yorker, I have ready access to some of the best dill pickles out there. Even so, I still like to whip up a batch of my own every now and then. It is really very easy to do, and you have total control over the flavor and seasonings. If you really like garlic, toss in a few more cloves; if you prefer your pickles on the spicy side, add a couple of pinches of red pepper flakes. This is a basic recipe and you should feel free to experiment with other spices, too, such as cumin or fennel seeds. One note: though light on labor, this is not a last-minute recipe. The cucumbers need to “pickle” for at least 24 hours to get the best flavor.

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