Pickled okra, and dill pickles are some of my favorite things. I love the salty bite these snacks offer. I’ve always wanted to try a recipe for making my own- it seems easy enough- but there are so many recipes out there with vastly varying techniques, it makes it hard to decide which way to approach this. After reading tons of recipes, and talking to others who have tried their own- I decided to take the most simple recipe and start from there. All I wanted was a salty dill pickle that had some good flavor and a crunchy texture (very important in a good pickle). I finally found this recipe from Bruce and Eric Bromberg’s “Blue Ribbon Cookbook” which I was able to adapt with what I had around my kitchen and they turned out beter than I could have hoped for. You can find the original recipe here. I didn’t have bay leaf, fresh dill, or mustard seed, so I switched my recipe up a bit, but they still turned out to salty crispy pickle perfection.
Homemade Garlic Dill Pickles
1 large pickling cucumber
2 tablespoons white vinegar
1/4 cup coarse salt
4-5 cloves sliced garlic
2 tablespoons chopped dried dill
1 tablespoon of Crazy Jane’s mixed up salt
Wash and slice your cucumber in to your desired snacking shape (I prefer the spear). Then place in a bowl full of ice, cover the ice-covered pickles and place in the fridge to chill for at least an hour or up to overnight. Fill a medium nonreactive saucepan with 4 cups water, vinegar and salt; bring to a boil over medium-high heat. Cook, stirring occasionally, until salt is dissolved, 3 to 5 minutes. Remove from heat and let mixture cool to room temperature.
Drain cucumbers of the icy water and place in a large mason jar. Add sliced garlic, dill, and Crazy Jane’s salt. (PS this salt is amazing, and I find excuses to sprinkle it on just about everything, Since I had a lack of spices from the original recipe I thought this would be a good substitute…. and it was)
Pour salty water mixture over cucumbers and be sure they are completely submerged; add more water when necessary. Let stand at room temperature for 3 to 4 days before using. Transfer to refrigerator; pickles will keep for up to 1 week.