Pretty Descent Crisp Dill Pickles Recipe – Total work time takes maybe 30-40 minutes. From Start to finish (ideally for marinating flavors) minimum of 12 Hours, the longer it marinates the more flavor it sponges.
INGREDIENTS
- 600g whole cucumber (about 4 medium cucumbers) + 1/4 cup of Salt
- 20g Garlic Chopped fine (6 or so Cloves)
- 1/3 cup white vinegar
- 1 1/4 cup water
- 6 garlic cloves
- 1/2 Tbs Black peppercorns
- 1 Tbs Dill
- 1 tsp Garlic salt (optional)
- 1 Tbsp “Andy’s Rub” Seasoning (optional)
- 1 tsp Crushed red pepper
PREPARE
LATER: Chop Garlic into fine bits (NOTE: Do this after you remove and wash cucumbers from refrigerator ideally – in approx. 4 Hours)
START HERE!
Cut cucumbers to desired pickle chip sized slices – I like my chip size thickness to be about a double nickle. I usually process 3-4 cucumbers at the same time which helps expedite the preparation process =)
Salt each layer as you place them in a bowl. Ideally you want a bowl with a lid and some space inside the bowl – shake and turn moderately and mix Salt and Cucumbers well. Stir with a spoon to more evenly distribute salt.
The idea here is to let the Salt leech out the moisture and saltify (I like to make up words =) the cucumbers. After 4 hours in the fridge they are ready to be washed.
Store in Refrigerator for 3-4 hours
After 3-4 Hours – Remove from Refrigerator and Wash off twice (fill bowl – let it sit for 5 or so seconds, dump water, repeat a second time)
Put washed Cucumbers into 32oz Mason Jar
NEXT
Put a pot on medium heat
Mix all other ingredients from above and chopped garlic bits
Stir well
Bring to a boil for 3-5 minutes (Stir periodically)
Turn off heat – Pour into Mason Jars
Let it rest for 1-2 Hours before placing in Refrigerator – Ideally overnight
NOTE: I wait for it to be under 80 degrees before refrigerating. I like to use a laser thermometer on the jar to easily see the temperature.
I think you will find these pickles to be pretty darn crisp and tasty for a relatively quick working time =) Enjoy!