📝 About This Recipe
These pickles celebrate the concentrated, earthy warmth of whole dried dill seeds, offering a deeper complexity than fresh dill sprigs alone. This recipe yields a crisp, bracingly tart cucumber with a sophisticated aromatic profile reminiscent of traditional European delicatessens. The infusion of mustard seeds and black peppercorns creates a sophisticated pantry staple that elevates any sandwich or charcuterie board.
🥗 Ingredients
The Produce
- 2 pounds Kirby or Persian cucumbers (firm, small to medium sized)
- 6 pieces Garlic cloves (peeled and smashed)
- 4 pieces Fresh dill sprigs (for added color and freshness)
The Brine
- 2 cups Water (filtered is best)
- 1.5 cups White distilled vinegar (5% acidity)
- 0.5 cups Apple cider vinegar (for a hint of fruitiness)
- 2 tablespoons Pickling salt (or kosher salt; avoid iodized salt)
- 1 tablespoon Granulated sugar (to balance the acidity)
Whole Spices & Aromatics
- 2 tablespoons Whole dill seeds (the star of the flavor profile)
- 2 teaspoons Yellow mustard seeds
- 1 teaspoon Black peppercorns (whole)
- 1 teaspoon Coriander seeds (slightly cracked)
- 1/2 teaspoon Red pepper flakes (optional, for a subtle heat)
- 2 pieces Bay leaves (dried)
👨🍳 Instructions
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1
Thoroughly wash the cucumbers in cold water, scrubbing away any dirt. Slice off the blossom end (the end opposite the stem) of each cucumber; this end contains enzymes that can make pickles soft.
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2
Decide on your shape: leave small cucumbers whole, slice them into 1/4-inch rounds, or cut them lengthwise into spears. Ensure they are uniform for even pickling.
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3
Sterilize two wide-mouth quart-sized glass jars and their lids by running them through a dishwasher or submerging them in boiling water for 10 minutes.
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4
Divide the smashed garlic cloves, fresh dill sprigs, and bay leaves evenly between the two jars.
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5
In a small bowl, mix the dill seeds, mustard seeds, peppercorns, coriander, and red pepper flakes. Place half of this spice mixture into each jar.
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6
Pack the cucumbers tightly into the jars. If using spears, stand them vertically. Leave about 1/2 inch of headspace at the top of the jar.
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7
In a medium stainless steel saucepan, combine the water, white vinegar, apple cider vinegar, pickling salt, and sugar.
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8
Bring the brine to a rolling boil over medium-high heat, stirring occasionally to ensure the salt and sugar are completely dissolved.
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9
Carefully pour the hot brine over the cucumbers in each jar, ensuring the vegetables are completely submerged while maintaining that 1/2 inch of headspace.
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10
Gently tap the jars on the counter or use a plastic utensil to remove any trapped air bubbles from the sides of the jar.
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11
Wipe the rims of the jars with a clean, damp cloth to ensure a proper seal. Screw the lids on firmly but not excessively tight.
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12
Allow the jars to cool to room temperature on the counter (about 1-2 hours) before transferring them to the refrigerator.
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13
For the best flavor development, let the pickles cure in the refrigerator for at least 48 hours before opening. They will keep for up to 1 month chilled.
💡 Chef's Tips
Always use pickling or kosher salt; table salt contains anti-caking agents that turn the brine cloudy. For extra-crunchy pickles, soak the cucumbers in ice water for 2 hours before pickling to firm up the cell walls. If you prefer a spicier pickle, add a sliced fresh jalapeño or increase the red pepper flakes to 1 teaspoon. Do not skip removing the blossom end, as those enzymes are the primary cause of 'mushy' pickles. Ensure your dill seeds are fresh; if they have no aroma when crushed between your fingers, they are too old.
🍽️ Serving Suggestions
Serve chilled alongside a classic pastrami on rye sandwich with spicy brown mustard. Dice these pickles finely to create a superior homemade tartar sauce for fried fish. Add a spear to a spicy Bloody Mary for a salty, aromatic garnish. Arrange on a charcuterie board with sharp cheddar cheese, smoked ham, and crusty baguette. Finely chop and fold into a creamy potato salad to add a bright, vinegar-driven crunch.