Drums in position, balloons blown up, ok it’s time….
In the honor of the launch of Dill, we wanted to share with you one of our favorite recipes, two-day dill pickle! This will be perfect as a side dish for Thanksgiving when you’re craving a little crunch in between turkey and mashed potatoes, yum!
Pickles while a perfect snack year-round will definitely come into their own this time of year. The key ingredient in dill pickles are the dill seeds that you get once the dill plant blooms, but you’ll have to act fast to harvest the seeds. In fact, harvesting the seeds is quite easy, you just cut the flowers from the dill plant, tie them together with a rubber band, hang upside down, and place into a brown paper bag, so you can collect the seeds when they fall. The harvesting of the dill seeds should take about 2 weeks, but you’ll have tons of dill seeds for future use!
However, if you can't wait, but you still want dill pickles to crunch on, check out this recipe from TheKitchn.com that we are loving, and just make a quick trip to the store for some dill seeds.
- 1 1/2 pounds
- Kirby or Persian cucumbers
- 4 cloves
- garlic, peeled and smashed
- 2 teaspoons
- dill seed
- 1/2 teaspoon
- red pepper flakes, optional
- 1 cup
- cider vinegar
- 1 cup
- 1 1/2 tablespoons
- pickling salt or kosher salt
- Chef's knife
- Cutting board
- 2 wide-mouth pint jars with lids
- Large pot, if canning
- Prepare the jars:If you are planning to can your pickles for long-term storage, bring a large pot of water to a boil and sterilize the jars and their lids. If you are planning to make refrigerator pickles, simply washing the jars and lids is fine.
- Prepare the cucumbers:Wash and dry the cucumbers. Trim away the blossom end of the cucumber, which contains enzymes that can lead to limp pickles. Leave the pickles whole, cut them into spears, or slice them into coins, as preferred.
- Add the spices to the jars:Divide the garlic, dill seed, and red pepper flakes (if using) between the pint jars: 2 smashed cloves, 1 teaspoon dill seed, and 1/4 teaspoon red pepper flakes per jar.
- Pack the pickles into the jars:Pack the pickles into the jars. Trim the ends if they stand more than 1/2 inch below the top of the jar. Pack them in as tightly as you can without smashing the cucumbers.
- Bring the pickling brine to a boil:Combine the vinegar, water, and salt in a small sauce pan over high heat. Bring to a rolling boil. Pour the brine over the pickles, filling each jar to within 1/2-inch of the top. You might not use all the brine.
- Remove air bubbles:Gently tap the jars against the counter a few times to remove all the air bubbles. Top off with more pickling brine if necessary.
- Tighten the lids:Place the lids over the jars and screw on the rings until tight.
- Optional — Process the pickles for longer storage:For longer storage, place the jars in a boiling pot of water. When the water comes back to a boil, set the timer for 5 minutes and remove the jars immediately. Make sure the lids pop down; if they do not, refrigerate those pickles and eat them first.
- Cool and refrigerate:Let the jars cool to room temperature. If you processed the jars, they can be stored on the shelf. If unprocessed, store the pickles in the fridge. The pickles will improve with flavor as they age — try to wait at least 48 hours before cracking them open.
- Storing canned pickles:Canned pickles will keep for at least a year on the shelf and for several weeks in the refrigerator once opened; refrigerator pickles will keep for several weeks.
To get more details and information on making your own dill pickles head to TheKitchn.com. We can’t wait to see your pictures and what you create with your dill plants!