Summer gardens and Farmer's Markets are piled high with tempting options, and pickles need not be overlooked if you're unsure of what to do with them.
I got a version of this simple, tasty recipe from my friend Jonathan years ago, and it produces amazing pickles in no time. They're crunchy and fresh tasting, and we ate the contents of almost a whole jar with lunch earlier this week.
Prep List:
4 pounds pickles
8 c. water
2 c. white vinegar
1/2 c. pickling salt
6+ garlic cloves
Whole mustard seed
Whole black peppercorns
Crushed red pepper
6+ stems fresh dill
Directions:
Combine water, vinegar, and salt in large pot. Bring to a boil and stir to dissolve the salt. Cool to room temperature.
Meanwhile, wash and quarter or halve the pickles.
Prepare six large canning jars by adding, to each, a crushed clove of garlic (or more if you'd like), a big pinch each of mustard seed and black peppercorns, a small pinch of crushed red pepper, and several sprigs of fresh dill.
Place as many pickle spears as possible into the jar. Pour cooled brine over top. Screw on lids and place in the refrigerator until you can't wait any longer; we usually start eating them after a day.
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