What’s Cooking in Gail’s Kitchen? Eat More: Kosher Salt Dill Pickles! When I visited the Farmers Market this week, I was impressed by the cute little cucumbers in abundant supply. The fact that my dill was showcasing its yellow flowery blossoms in proud display earlier that morning nudged me to take advantage of both. Canning a jar of classic dill pickles was about to become the focus of the day. So….when choosing a variety of cucumber to pickle remember three things: 1.) Choose small cukes about the size of your thumb. 2.) Make sure they have a thicker skin in order to maintain a crunchy snap. 3.) And remember to ask for the ones that were just freshly picked. Time is of the essence. The crucial time to pickle is as soon as practical after picking. This recipe will make one jar, which is exactly what I wanted.
KOSHER SALT DILL PICKLES
Ingredients:
1 pound pickling cucumbers; cut off tips of both ends and slice in half
2 fresh dill sprigs, with heads
1 cup filtered water
1 cup distilled white vinegar
4 tablespoons sugar
2 tablespoons Kosher salt
2 garlic cloves
1 teaspoon black peppercorns
1/8 teaspoon red pepper flakes
Instructions:
In a medium saucepan, combine water, vinegar, sugar, Kosher salt, garlic, peppercorns, and red pepper flakes. Heat to boiling. Stir to dissolve sugar and salt. Remove the pan from the heat and let it sit for 10 minutes. Meanwhile in a clean quart jar, place one dill sprig and one garlic clove in bottom of jar. Arrange cucumber halves against the side of the jar working your way to the center. Do not crush. Add one more dill sprig. Pour cooled juice into the jar. Be sure to include the spices. Stop liquid within 1/4″ of top. Seal and store in refrigerator for 12 hours before opening. Keep refrigerated.
snapshotsincursive 
These look great and love the vibrant green photo too đ
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It was my first attempt, Frances. And the dill pickles passed the crunch test. Yay! đ
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Simply beautiful in the jar.. I wouldn’t want to eat them, because they look so pretty.. just kidding I’d eat them straight away as they look tasty.. Take care, Laura
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Lol, Laura! Makes me wish I made more than one jar. đ
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[…] via Eating My Way Through the Alphabet: Letter K â snapshotsincursive […]
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Thanks for the recipe! They look salty and snappy and tangy! Yum!
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A delicious combination with a grilled cheese sandwich. Yum! đ
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That’s a very nice photo and presentation!
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I appreciate your compliment, Gerard. I must have tried three different spots before giving up and setting the jar by the dill in the herb bed. lol đ
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I just LOVE dill pickles! Yours look absolutely crispy and delicious!
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It worked! Now I can make them again! đâ¨đŤ
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oh yours look so much prettier than mine!! will be trying your recipe when I get back home!! cucumbers are a bumper crop this year! đ
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Yes, they are! Enjoy! đ
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Looks delectable; had’nt heard of picked Dill!
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Soooooo yummy! It’s excellent with sandwiches, soups, burgers, and fries! đ
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I went to the farmer’s market today and bought some pickling cucumbers, yay! I have my own dill plants in my garden so didn’t need to buy that. I guess I better get in the kitchen soon as I am leaving town for a few days tomorrow. I’m sure they’ll be nice and pickled when I get back. I also picked up some garlic scapes, but have no clue what I’m going to do with those…
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YAY! You’re on a roll! đ
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[…] big shout out goes to Gail at snapshotsincursive for prompting me to head to my local farmer’s market and pick up some pickling peppers. It […]
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You go, girl! I’ll be waiting for a full report! đ
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