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Categories: Sauces and condiments, Vegetarian

Quick fresh dill pickles

Stepping through the gate into Wattles Farm, one of L.A.'s oldest community gardens, is like stepping into a soft green salad and wrapping yourself in lettuce and fragrant herbs. You're just half a block above Hollywood Boulevard, but the noise ... Read more

Total time: 10 minutes plus at least three days pickling time | Serves 14
Note: From Slava Sukhotskaya.
  • 2 pounds small pickling cucumbers (about 14)
  • 1 head fresh garlic, trimmed, peeled and divided into cloves
  • 4 to 5 dill heads (substitute 3 to 4 tablespoons dill seeds plus 1 bunch dill)
  • 4 to 5 cups filtered water
  • 1/2 teaspoon black pepper
  • 1 tablespoon kosher salt

Step 1Wash the cucumbers and remove the blossom ends. Place a few cloves of garlic and 2 of the dill heads in the bottom of a clean half-gallon glass jar that has a lid. Add some cucumbers, then continue to fill the jar with cucumbers, garlic and dill until the jar is full and you've fit as many cucumbers as possible.

Step 2Pour the water into the jar to cover the cucumbers. Add the pepper and salt. Cover with the lid and shake vigorously until the salt dissolves.

Step 3Remove the lid and weight the cucumbers so that they remain beneath the brine (a small cup filled with beans or pie weights works), but do not replace the lid. Cover the weighted jar with a towel and allow the brined cucumbers to sit on the kitchen counter for three days.

Step 4In three days, the pickles are ready to eat. Now, you can close the lid on the jar and put it in the refrigerator. The chilled pickles are crispy and continue to take on garlic and dill flavors over the next several days. They may be kept in the refrigerator for weeks (although they don't usually last that long).

Each of 14 pickles:
8 calories; 0 protein; 2 grams carbohydrates; 0 fiber; 0 fat; 0 saturated fat; 0 cholesterol; 250 mg. sodium.
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