Recipe By Chef Nick Normile
Make some quick and easy dill pickles with this “cool as a cucumber” recipe. They’re great for sandwiches and good just by themselves too.
- 3 large cucumbers (1″ to 1-½” diameter) sliced about 1-1/16″ thick (do not peel) or ¼ pound small pickling cucumbers (like Kirby), cut in half lengthwise
- 1 red pepper (seeds and stem removed)
- 1 medium-sized onion
- 4 cloves garlic, peeled and sliced in half lengthwise
- 1-½ tablespoons kosher salt
- 2 teaspoons celery seed (lightly crushed)
- 1 tablespoon mustard seed (lightly crushed)
- 1 teaspoon red pepper flakes
- 1-½ teaspoon turmeric
- ¾ cup sugar
- ½ cup white vinegar
- ¼ cup cold water or ¾ cup rice vinegar
- 1. Slice the pepper and onion, and place along with sliced garlic and cucumbers into a 2 quart size bowl.
- 2. Add salt, celery seed, mustard seed, red pepper flakes, and turmeric. Stir gently and let stand one hour.
- 3. In a medium saucepan over medium heat, bring vinegar, water, and sugar to a boil. Boil until the sugar has dissolved, about 10 minutes.
- 4. Pour over vegetables and stir to blend. Cool, cover and refrigerate, pickles are ready to eat in 2 days. Store covered in refrigerator. They stay crunchy up to about 3 weeks in the refrigerator.