Inspired by Jaime’s Easy-Peasy Spicy Pickles I whipped up a batch of my own. I kept my ingredients a bit more basic but I have to tell you, these are outstanding pickles. They taste a bit like the Claussen Kosher Dill Pickles you can buy in the fridge section at the grocery store but even more fresh and delish and about 1/4 the price. If you love pickles as much as I do (read: alot) you need to have a vat of these handy for snacking!
Click here for my Classic Spicy Dill Refrigerator Pickles recipe
And don’t forget! Leave a comment on this or any post this week and you might win the ABC cups pictured up there on the left. Cute, right?
1 whole bulk garlic
1 med. onion
Fresh dill – I used about 16 stems
2 qts. water
1 c. white vinegar
1/2 c. salt (you could use canning, but I just used regular)
3 (or more) small Thai peppers. I used three and wish I had used about 6. I like the spicy.
4 large (or more) pickling cucumbers halved and quartered for spears.
3 large green tomatoes – sliced (optional of course, but so yummy)
1. Place peeled garlic cloves, quartered onion, peppers and 1/2 of the dill on the bottom of a 1 gallon jar.
2. Pack cucumbers and tomatoes in jar and place remaining dill on top.
3. Heat water, vinegar and salt until the salt dissolves. Pour brine in jar, cover and set at room temperature for about 2 days then refrigerate. Pickles will keep 9 months to 1 year.
Of course, I waited about 6 hours before cracking the jar open at midnight and promptly eating about 6. They were amazing! But they were even better 2 days later.