My dad’s crunchy, garlicky dills accompanied the majority of the sandwiches I ate as a child. They were perfectly crisp every time—that satisfying snapping sound accompanying each bite was one of the best things about them—a feat my dad achieved simply by using small, firm, freshly picked cucumbers. Try to pick cucumbers that are already short enough to fit easily in the jar, about 4 inches long for pint jars. Or, for unexpected shape, taste, and color, make them using round yellow lemon cucumbers cut into wedges.
Recipe information
Yield
makes 6 pints
Ingredients
Preparation
Step 1
Rinse the cucumbers, drain, and trim and slice each lengthwise into 4 wedges. If preserving the pickles, sterilize six 1-pint heat-tempered canning jars (see Know-how, page 291).
Step 2
To each jar, add 2 dill sprigs, 2 chile peppers, and 2 garlic cloves. Tightly pack the cucumber wedges in the hot jars, leaving about 1/2 inch of headspace to ensure a proper seal.
Step 3
Combine the vinegar, water, salt, sugar, dill seeds, bay leaves, peppercorns, and cloves in a large pot and bring to a boil, stirring until the sugar dissolves, about 1 minute.
Step 4
Pour the hot liquid over the cucumbers, maintaining the 1/2-inch headspace.
Step 5
For refrigerator pickles, seal the jars tightly and cool to room temperature. Refrigerate for 2 weeks to allow the flavors to develop before serving. Store in the refrigerator until ready to serve, or for up to 1 month.
Step 6
For preserved pickles, process in a hot water bath for about 20 minutes to vacuum-seal (see Know-how, page 291). Let cool to room temperature, check the seal, and store in a cool, dark place for at least 2 weeks to allow the flavors to develop before serving, or for up to 6 months. Refrigerate after opening.
