If you are starting as a cook and wondering what to make first off, a dill pickle may be one of the right choices. What? Yes, you read it right. This is because pickles are not as difficult as you might have thought. In fact, they are quite simple and may leave you surprised with the simplicity.
Dill pickle can also be enjoyed in the form of dill pickle chips! Especially if you love both, dill pickle and chips, these chips will be a heaven of flavors for you. But your first step towards being a chef can be an easy recipe of dill pickle.
To start making a crunchy dill pickle, it’s advised to choose fresh cucumbers. If they are grown in your own yard, use the day you picked them to process them. If you purchase them, ask the vendor when they were picked and see if you can buy the freshest. If you have to keep them overnight, place them in fridge so that they will be cool.
Keep in mind not to over process them. The processing time should be the minimum, i.e. 10 minutes for a one-pint jar. Count the time after the water comes to a full boil. Remove them from flame after 10 minutes. If the time exceeds, your pickle will be cooked.
- 2 tsp. dill seeds
- 1 ½ pounds Persian or Kirby cucumbers
- 1 cup water
- 4 peeled and smashed cloves of garlic
- 1 cup of cider vinegar
- ½ tsp. red pepper flakes (optional)
- 1 ½ tbsp. kosher or pickling salt
Preparing Jars: For storing the pickles for long, boil a potful of water and get jars and their lids sterilized. If you will be making refrigerator pickles, just washing jars and their lids is fine.
Preparing Cucumbers: Wash cucumbers and dry them. Cut off the blossom end because it contains enzymes that can make your pickles limp. You can leave cucumbers whole, slice them or cut them into spears.
Adding Spices to Jars: Make as many parts of dill seeds, garlic and red pepper flakes as the pint jars you are using. Roughly there should be 1 tsp. of dill seed, 2 smashed garlic cloves and ¼ tsp. of red pepper flakes per jar.
Packing the Pickle: Pack the cucumber pickles into the jars. If they stand more than ½ inch below the jars’ tops, trim their ends. Put on lids as tightly as possible without the cucumber being smashed.
Boiling the Pickling Brine: Mix water, vinegar and salt in a small sauce pan and place on high heat. Bring to a boil. Now pour this brine over the pickles so that each jar is filled within ½-inch of the top. All the brine may not have to be used.
Removing Air Bubbles: Make sure you remove all air bubbles by tapping the jars gently against the counter a few times. Top more pickling brine if required.
Tightening Lids: Make sure the lids are tight.
Dill pickle made in this way can be kept for at least a year on shelf and for many weeks in the refrigerator once opened. Enjoy your homemade dill pickle!