Spicy Garlic Dill Pickles
Besides making hot sauce, another kitchen staple I like to have on hand are pickles. These are relatively easy to make and the spiciness of the peppers combined with the zesty garlic and dill really make these delicious. They last quite a while in the fridge and will perk up any dish as a side.
- 10 cloves garlic, peeled
- 2 cups white vinegar
- 6 teaspoons kosher salt
- Several sprigs of fresh dill
- 1 teaspoon celery seed
- 1 teaspoon coriander seed
- 1 teaspoon mustard seed
- 1/2 teaspoon black peppercorns
- 1/2 teaspoon pink peppercorns (if you have ‘em)
- 2 bags of mini seedless cucumbers, sliced into chips
- 4 small hot red chiles or 2 jalapenos (the more the merrier)
In 2 clear 1-quart jars, place a few sprigs of dill. Divide the seeds and peppercorns between the jars. Using tongs, remove the garlic from the brine and place 5 cloves in each jar. Then pack the jars full of cucumbers, carrots, scallions or green beans, cauliflower and chiles. You want them to be tightly stuffed.
In a medium saucepan, bring 4 cups water to a boil, reduce the heat so the water simmers and add the garlic. Cook for 5 minutes. Add the vinegar and salt, raise the heat and bring to a boil, stirring until the salt dissolves.
Pour it over the vegetables to cover completely, let cool, then cover and refrigerate. The pickles will taste good in just a few hours, but much better after a couple of days– they’ll keep for about 3 months.