Here are two variations on pickles. I like to use the dill flowers for garnish or place them in the side of your pickle jar for a pretty accent.
Looking for a quick pickle fix? Try Rachael Ray’s recipe here.
2 rounded teaspoons sugar
1 teaspoon mustard seed
1 teaspoon salt
1 clove cracked garlic
1 teaspoon dried dill or 2 tablespoons fresh dill leaves, chopped or snipped
1 bay leaf
4 kirby cucumbers, cut into 1-inch slices on an angle
For a sour taste created by fermentation, and for those with a little more patience, try this recipe from Sandor Katz Wild Fermentation:
Ingredients (for 1 gallon/4 liters):
- 3 to 4 pounds/1.5 to 2 kilograms unwaxed
- cucumbers (small to medium size)
- 3⁄8 cup (6 tablespoons)/90 milliliters sea salt
- 3 to 4 heads fresh flowering dill, or 3 to 4
- tablespoons/45 to 60 milliliters of any form of
- dill (fresh or dried leaf or seeds)
- 2 to 3 heads garlic, peeled
- 1 handful fresh grape, cherry, oak, and/or
- horseradish leaves (if available)
- 1 pinch black peppercorns
- Rinse cucumbers, taking care to not bruise them, and making sure their blossoms are removed. Scrape off any remains at the blossom end. If you’re using cucumbers that aren’t fresh off the vine that day, soak them for a couple of hours in very cold water to freshen them.
- Dissolve sea salt in ½gallon (2 liters) of water to create brine solution. Stir until salt is thoroughly dissolved.
- 3. Clean the crock, then place at the bottom of it dill, garlic, fresh grape leaves, and a pinch of black peppercorns.
- Place cucumbers in the crock.
- Pour brine over the cucumbers,place the (clean) plate over them, then weigh it down with a jug filled with water or a boiled rock. If the brine doesn’t cover the weighed-down plate, add more brine mixed at the same ratio of just under 1 tablespoon of salt to each cup of water.
- Cover the crock with a cloth to keep out dust and flies and store it in a cool place.
- Check the crock every day. Skim any mold from the surface, but don’t worry if you can’t get it all. If there’s mold, be sure to rinse the plate and weight. Taste the pickles after a few days.
- Enjoy the pickles as they continue to ferment. Continue to check the crock every day.
- Eventually, after one to four weeks (depending on the temperature), the pickles will be fully sour. Continue to enjoy them, moving them to the fridge to slow down fermentation.