Classic Dill Pickles

Name: Classic Dill Pickles
Yield: 4 servings
Ingredients: 1 1 cup distilled white vinegar; 1 2 tablespoons kosher salt; 1 2 teaspoons sugar; 1 2 tablespoons spices (e.g., peppercorns, coriander seeds, and/or mustard seeds); 1 2 cups water; 1 2 pounds kirby cucumbers, quartered; 1 10 large dill sprigs; 1 Hot brine (see formula, left)—using; 1 2 teaspoons black peppercorns; 1 2 teaspoons caraway seeds; 1 Two 1 quart canning jars with lids

From the kitchen of Carly

Tangy, crisp dill pickles made the traditional way. Fresh kirbys meet hot vinegar brine spiked with peppercorns and caraway, then chill into perfect spear-worthy crunch. Two months of flavor development waiting in your fridge.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 cup distilled white vinegar
12 tablespoons kosher salt
12 teaspoons sugar
12 tablespoons spices (e.g., peppercorns, coriander seeds, and/or mustard seeds)
12 cups water
12 pounds kirby cucumbers, quartered
110 large dill sprigs
1Hot brine (see formula, left)—using
12 teaspoons black peppercorns
12 teaspoons caraway seeds
1Two 1 quart canning jars with lids

Instructions

Bring 1 cup distilled white vinegar, 2 tablespoons kosher salt, 2 teaspoons sugar, up to 2 tablespoons spices (e.g., peppercorns, coriander seeds, and/or mustard seeds), and 2 cups water to a boil in a saucepan. Pour over vegetables in jars.
Divide 2 pounds kirby cucumbers, quartered, and 10 large dill sprigs between jars.
Dividing evenly, pour hot brine (see formula, left)—using 2 teaspoons black peppercorns and 2 teaspoons caraway seeds for the spices—into jars and cover. Let cool, then chill.
Cucumbers can be pickled 2 months ahead. Keep chilled.