This is as easy as pickling gets, so there’s no reason not to make your own dill pickles. The longer these pickles sit, the more sour they become. Enjoy them on sandwiches or burgers, or as a snack on your next road trip.
For a behind-the-scenes look at the Brombergs’ cooking philosophy, check out their Q&A with CHOW.
- Yield: 2 pounds
- Difficulty: Easy
- Total: 1 hr 25 mins, plus pickling time
- Active: 10 mins
- 2 pounds pickling cucumbers, such as Kirby, scrubbed
- 4 cups water
- 2 tablespoons distilled white vinegar
- 1/4 cup kosher salt
- 2 tablespoons sliced garlic
- 2 tablespoons coarsely chopped fresh dill
- 1 tablespoon brown or yellow mustard seeds
- 1 bay leaf
- Chill the cucumbers in the refrigerator for at least 30 minutes and up to overnight.
- Combine water, vinegar, and salt in a medium nonreactive saucepan. Place over medium-high heat and bring to a boil. Cook, stirring occasionally, until the salt has dissolved, about 3 to 5 minutes. Remove from heat and allow the mixture to cool to room temperature.
- Transfer chilled cucumbers to a large bowl. Add garlic, dill, mustard seeds, and bay leaf. Pour cooled water-vinegar mixture over the cucumbers. Place a plate or other weight on top of the cucumbers to completely submerge them in the liquid. Cover the bowl tightly with plastic wrap and let it stand at room temperature for 3 to 4 days. Refrigerate the pickles in a tightly covered jar for up to 1 week.