Summer Pickles

So the last few recipes I have put up have required some skill, some patience, and a sense of culinary adventure. Because of that I have decided to post a recipe that is about as simple as it gets. Pickles! Using farmer's market cucumbers (you know the cute little ones) and some basic ingredients you can have homemade pickles in  about 3 hours with only about 15 minutes of actual hands on work. I am going to list two different recipes from Cook's Illustrated. The first is a classic 'Kosher' Double-Dill Pickle which is delicious, but very strong. So if you love a good strong flavored pickle you will love this one. The next is a classic Bread-And-Butter Pickle, my favorite. I do not like the store version, but when I make these at home I can consume an entire jar in a few days if I don't watch it. Both of these pickles will keep in the fridge for about 2 weeks. Also, don't overcook them or they will lose their crunch.


'Kosher' Double-Dill Pickles
1 lb. pickling (Kirby) cucumbers, each sliced lengthwise into 4 spears
1 tablespoons kosher salt
1/2 cup plus 1 tablespoons chopped fresh dill (I honestly didn't use this much, because my dill plan didn't have this much so if you use a little less that is ok)
1 tablespoon black peppercorns
1 tablespoon dried dill weed
6 medium garlic cloves, smashed
1 1/2 cups distilled white vinegar
1/2 cup ice

1. Toss cucumbers with salt in colander set over bowl. Let stand 1 hour. Discard drained liquid.
2. Place 1/2 cup fresh dill, peppercorns, dried dill week, and garlic in paper coffee filter or several layers of cheesecloth and tie tightly with kitchen twine. Bring spice bag and vinegar to boil in medium saucepan. Reduce heat to low and add cucumbers. Cover and cook until cucumbers turn dull olive-brown, about 5 minutes. Discard spice bag.
3. Transfer cucumbers and liquid to large bowl, add ice, and stir until melted.Stir in remaining tablespoon fresh dill. Refrigerate, uncovered, at least 1 hour before serving.

Bread-And-Butter Pickles
1 pound pickling (Kirby) cucumbers, sliced crosswise into 1/8 inch disks
1 medium onion, halved and sliced thin
1 tablespoon kosher salt
1 cup apple cider vinegar
3/4 cup sugar
1/2 teaspoon yellow mustard seeds
1/4 teaspoon celery seeds
1/8 teaspoon ground tumeric (I actually did not use this because I didn't have any and they are delicious without)

1. Toss cucumbers, onion, and salt in colander set over bowl. Let stand 1 hour. Discard drained liquid.
2. Bring vinegar, sugar, mustard seeds, celery seeds, and tumeric (if using) to boil in large saucepan. Reduce heat to low, add cucumbers and onion, and press to submerge in liquid. Cover and cook until cucumbers turn dull-olive brown, about 5 minutes.
3. Transfer cucumbers and liquid to large bowl. Refrigerate, uncovered, at least 2 hours before serving.

My girls love pickles, but Ella is eating a store bought one because after

a couple days in the fridge the homemade were a little strong

for her, but Julia still loved them.