I bookmarked this recipe on Smitten Kitchen the other day and made a mental note that homemade dill pickles would be a winner recipe for J. He’s pickle-obsessed! And I was right, as soon as I mentioned I wanted to try making homemade pickles, he had purchased mini cucumbers and was researching how to make them spicy – he practically made these pickles himself!
I will admit, I was a bit skeptical. I’ve never pickled anything before. We put the jar of these homemade zesty dill pickles into the fridge overnight and I secretly held my breath. The next morning J tried a pickle. His eyes lit up, “Wow, these are actually pretty good!” I bit into one – they’re more than just pretty good! They’re delicious! Who knew that making your own zesty dill pickles was this easy?? Vlasic, you ain’t got nothin’ on me!
Recipe is after the jump –
- 8 to 10 small firm cucumbers
- 3 teaspoons coarse salt
- 1 to 2 tablespoons chopped fresh dill
- 1/2 cup white vinegar
- 2 garlic cloves, smashed with the side of a knife
- 1 tsp red chili flakes
- Slice cucumbers lengthwise in half (I also quartered some of them so I could fit more in the jar!) Place them in a large mason jar with lid. Dump into jar the salt, dill, white vinegar, garlic cloves, and chili flakes. Screw on lid tightly and give the jar a shake a few times to distribute all the ingredients.
- Place jar in th.e fridge, somewhere where you'll see it and remember to shake every hour or so. Smitten Kitchen says you'll find the liquid level worrisomely low - and I did too! But don't worry! Even though it doesn't seem like there's a lot of liquid, the pickles will soak up the juices and flavours naturally.
- Leave refrigerated for at least 6 hours, or overnight. Ta da! Easy and delicious homemade pickles!