I love dill pickles. It has been one of my lifelong dreams to make my own. Well, to research making pickles. I figured, if it was too complicated and required too many unusual ingredients, I would forget about it and make room for other culinary dreams. Store bought pickles are just fine.
Then, while recipe surfing one day, I found a Garlic Dill Pickle recipe on Chow that involved only eight ingredients (water is one of them), and started with, “This is as easy as pickling gets, so there’s no reason not to make your own dill pickles.”
Hello, pickles! The recipe of my dreams.
The kicker, though, came a few months ago when I discovered Persian Cucumbers at Trader Joe’s. These thin, seedless cukes instantly conjured thoughts of canning. They were the perfect size and came seven to a package.
Persian Cucumbers from Trader Joe’s (Don’t they look perfect?!)
So, last Sunday I embarked on the pickle-making journey. I picked up two Persian Cucumber packs and assembled the rest of the ingredients.
White vinegar, Kosher salt, garlic, , fresh dill, mustard seed (I used ground mustard) and a bay leaf. Also, water (not shown).
Chopping dill and garlic on the glass cutting board (one of my favorite kitchen items).
After dealing with the ingredients as the recipe instructed, I combined everything in a big bowl, put a plate over the bowl to keep the cukes immersed in the brine and then wrapped the bowl in plastic wrap. It stood for about three days.
Everything’s in the bowl, the cocoon of pickling. ready to be transformed into garlic dill delight.
Three days later…
The plate comes off.
We tasted the pickles … FANTASTIC!!! Maybe a little salty. But good enough that I want to find other recipes and try variations in pickle making.
Pickles in the jar. Beautiful!
What is your pickle making experience? Please let me know if you have any tips. Much appreciated!
Thank you, Trader Joe’s!
And thank you for reading and following Things I Love at Trader Joe’s!
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