Monday, July 15, 2013

Gone Fishin' Series - Refrigerator Dill Pickles

I'm with the gang on Cape Cod. I think of myself as the ringmaster of a three-ring circus. Unfortunately, I keep forgetting where I put my whip. I'm reprising some of your favorite recipes while I'm gone. Today's feature has been a first place contender since it was first published. At the moment, it is in second place and approaching 500,000 views. These pickles are a personal favorite of mine. I love all types of pickles, but I find the crispness of this one to be really appealing. The simplicity of the recipe is what first convinced me to try this version of dill pickles. They come as close to a no fuss, no bother pickle as you will ever get. If you'll feel like experimenting, do give this recipe a try. You will not be disappointed.

From the kitchen of One Perfect Bite...Ten years ago, if asked if I put by pickles, my answer was a resounding, "No." Twenty years ago, it was a terse and less polite, "Get real." My response thirty yeas ago is best kept to myself. My failure to get with the program wasn't based on laziness, I've just never cared for preserved pickles. I thought they were salty and limp, and found their color just plain unappetizing. I wasn't a complete snob about them. I did love the brined, unprocessed dills that could occasionally be found in be found in barrels in some markets and delicatessens. I just never took the time to find out how they were made. Shortly after we moved to this area, I began to experiment with refrigerated pickles for certain Thai and Vietnamese dishes, and in the process learned I could make our favorite pickles in much the say way. I first mastered a refrigerator version of bread and butter pickles because my family loved to have them on hamburgers. I worked on garlic dills for several years but couldn't get the flavors right. I was about to give up and admit defeat when I found a recipe by Bobby Flay and decided to try one last time. I'm so glad I did. These are great pickles and they require no special equipment to make. They can be eaten the day after they are made and keep for about two weeks in the refrigerator. My only caution is to make sure you have enough room to store them for that length of time. I hope those of you who are fond of pickles will try these. You won't be sorry. Here's the recipe.

Refrigerator Dill Pickles...from the kitchen of One Perfect Bite courtesy of Bobby Flay

1-1/2 cups distilled white vinegar
1/4 to 1/3 cup granulated sugar
4 teaspoons kosher salt
1 teaspoon mustard seeds
1 teaspoon coriander seeds
3/4 teaspoon dill seeds
2 cups hot water
2 pounds kirby cucumbers, sliced 1/4-inch thick
3/4 cup coarsely chopped fresh dill
3 cloves garlic, coarsely chopped


1) Combine vinegar, sugar, salt, mustard seeds, coriander seeds and dill seeds in a heatproof bowl. Add hot water and stir until sugar dissolves and liquid is clear. Cool to room temperature.
2) Place cucumbers, garlic and dill in a large bowl. Toss to combine. Pour brine over all and turn to coat cucumbers. Cover them with a plate to weigh them down and keep them covered in brine. Cover bowl with plastic wrap and refrigerate overnight, stirring once or twice. Transfer to an airtight container and store for up to two weeks. Yield: 1 quart.


Chiara Giglio said...

I’ll have to give your recipe a try, I hope your week is off to a good starts, blessings...

Jenn S said...

Enjoy your time away, Mary!! Love this recipe!!

Big Dude said...

I posted pickles today as well. A few years ago, a friend gave us some white cucumber seeds stating they made the best pickles and so far she has been right. I gave up on pickles for the same reasons you did, but even our pickle making fiend of a friend agrees they could be the best. Happy to send you some seeds if you'd like to give them a try.

Pam said...

I haven't mastered a good dill either! Going to give these a try!

Tricia @ Saving room for dessert said...

Mary I hope you are having a fantastic vacation. So jealous! And thanks for this recipe - my husband will be very happy when our cucumbers are harvested because I'm going to make these for him. Thanks so much!

Mr. & Mrs. P said...

Never canned before!! We have been saying to try it but will definetly give it a try with you recipe!

Kim G. said...

I will absolutely test these in a couple of days as I'm a huge fan of dill pickles!

Tanna at The Brick Street Bungalow said...

Mary, have you posted your refrigerator bread and butter pickles? I'll go search about. Hope you are having a wonderful time. blessings ~ tanna

Melinda said...

Some of Ken's favorites!

Enjoy your family time.


Daniela Grimburg said...

I love pickles and I love dill so this seems like the perfect recipe to me.
Thanks for sharing!

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