Move over lemons, there’s a new saying in town: “When life gives you cucumbers, make pickles!”
Now I don’t know about you, but even though I adore pickles, I don’t need more than one normal-size jar in my fridge at any given time. For me, that’s about a pint. And it’s usually PLENTY, especially since it’s just myself and my fiancee eating them. I can only think of a handful of occasions in which we would need pickles over the course of the couple of weeks that they’re good for… we use them primarily as quick-bite snacks, but also in lunch lettuce wraps and for burger/sandwich toppings. Needless to say, we certainly don’t need liter-size jars of pickles laying around!
So here’s a recipe for exactly ONE pint-size jar of classic, homemade dill pickles. And it’s so easy, you’ll never buy the store-bought kind again.
First, slice up one crunchy-skinned cucumber. Make the slices thin, about 1/8 inch. Put the slices in your jar. Then, add a wee bit of kosher salt, some freshly chopped dill, and the vinegar. If you’re itchin’ for something a bit “more” than regular ol’ dill, now’s the time to toss in some minced garlic, crushed red pepper, or any other herbs and spices that strike your fancy!
Now put the lid on…
…and shake it, baby! Shake whatchya farmer gave ya!! ;) Your goal is to distribute all that salt, dill, and vinegar so your pickles are evenly seasoned. I find it’s easier to use a large Pyrex container to give the slices some space to move around while being shaken, and then I transfer them to a pint-size jar the next day. But you can totally do it all in the final jar, provided it’s big enough for the shaking part. Heck, you don’t even need a jar, just leave them in the Pyrex if you want!
Don’t worry about how minimal the amount of liquid in the jar looks; the cucumbers will add some to it as they release their own moisture. Also, be aware that the liquid level will never cover the pickles entirely. But take a deep breath and relax… it’s okay!
Now put the jar in your fridge, right in the front, where it’s impossible to miss. And every time you open the fridge for the next few hours, give it a good shake.
Six to eight hours later, feel free to enjoy your freshly pickled slicers! And trust me, they only taste better with time!
Share your thoughts… how do you like your pickles seasoned?
- 1 large crunchy-skinned cucumber (such as a Kirby)
- 1 tsp kosher salt
- 2 tsp chopped fresh dill
- ½ cup distilled white vinegar
- Slice your cucumbers super thin, approximately ⅛ inch. Put them in any glass jar that has a lid (at least pint-size, but can be larger). Add the salt, dill, and vinegar. Put the lid on the jar, and shake it up to mix everything together.
- Put the jar in the refrigerator, but be sure to come back to shake it a few times over the next several hours. (Storing it in plain sight is a good idea, so that you see it every time you open the ‘fridge... then you won’t forget!)
- For best results, wait at least 8 hours before eating.
- Store in the refrigerator in their sealed jar for up to 3 weeks.
Recipe adapted from Smitten Kitchen
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