The BEST Dill Pickles

 So sorry! It's been far too long getting back to my blog. I am currently pregnant with my 2nd girl, and the 1st trimester completely took me out! I didn't have the energy to cook at all, let alone upload photos and write about it. Then we moved from West LA to Encinitas (San Diego- North County) and my husband being consumed with work left me to pack 95% of our home on top of running my business and raising a 2 year old. Finally we had the move (been here a month now) and it's been an exhausting rollercoaster. Filled with ups & downs. And I mean that in every aspect of our lives. Physically, emotionally, financially....but we are so happy to finally be pretty settled in this big, beautiful home and I'm still feeling good entering my 3rd trimester. I may in fact be getting my cooking mojo back! (at least until the baby gets here) ;)  So let's talk about the food.

Who doesn't love a great pickle? I wouldn't call myself a pickle "lover", but when I get a bite of an excellent pickle, I am soo happy. Soggy, cucumbers soaked in a neon yellowy green brine is not my thing. My husband & I went to a great little burger joint and they served some great homemade pickles and they inspired me!

   On Memorial Day every year for the last 6 years, my family throws a Burger Battle and it's become very competitive, but very fun. A great day for everyone involved. Well this year I entered a Texas BBQ inspired burger and everything but the bread was made from scratch. I made these pickles to serve on the burger as well as some extra on the side. During the judging, I set out my jar of pickles for the spectators to munch on and they were such a huge hit! I unfortunately didn't take home the 1st place trophy (my mom did, actually). But when I went home I immediately made more for family & friends.

 They are awesome on burgers, sandwiches, hotdogs, BBQ, or just a snack. So addicting. Not too salty, perfect dill flavor and a great, fresh crunch. The wonderful thing about pickle making is that you can alter it to fit your personal tastes. Garlic lover? Add a few extra cloves. Spicy food fan? Throw in some red pepper flakes. But in my opinion, these are perfect just the way they are. Did I mention they are delicious just after sitting an hour??  A huge bonus! But of course, the longer they sit, the more the flavor infuses. Thank you, Bobby Flay for showing me the way to what every dill pickle should aspire to be! Enjoy :)

The BEST Dill Pickles
Adapted from Bobby Flay

Makes about 1 quart

4 Kirby (or Persian) cucumbers
3/4 cup plus 2 Tbs distilled white vinegar
1/4 cup packed, fresh dill, chopped
2 Tbs. sugar
3 cloves garlic, rough chopped
1 Tbs kosher salt
3/4 tsp dill seeds
1 tsp whole mustard seeds
1 tsp coriander seeds
 Nice  size pinch of red pepper flakes (optional)

 Start by slicing the cucumbers. I like mine about 1/4 inch thick, but you can make them the thickness you prefer. (the thicker the pickle, the longer they may just need to infuse with the brine flavor). And stick them in your jar(s) or a glass bowl with a fitting lid. You can stuff them pretty tight into the jars if you need to. (pardon the toddler cheese snacks in the background)

 

 

In a small, non-reactive pan combine 1 cup water with the vinegar, fresh dill, sugar, garlic, red pepper flakes and all the seeds. Bring to a boil. Cook until the sugar & salt are fully dissolved (about 2 minutes). Remove from heat and let cool to room temp.

 

 

Pour the vinegar mixture over the cucumbers. (you may need to shove and evenly distribute all the seeds & dill if you are putting them in jars. Yum these are so good!!

 

 

Cover and let sit for at least an hour, but they are best if they sit 24 hours. They will last for a few weeks in the fridge. To serve: I remove the aromatics and liquid and place them in a bowl to make them easier to eat. Consume at will. LOOOOOOVE them!

 

 

 

The BEST Dill Pickles
Adapted from Bobby Flay

Makes about 1 quart

4 Kirby (or Persian) cucumbers
3/4 cup plus 2 Tbs distilled white vinegar
1/4 cup packed, fresh dill, chopped
2 Tbs. sugar
3 cloves garlic, rough chopped
1 Tbs kosher salt
3/4 tsp dill seeds
1 tsp whole mustard seeds
1 tsp coriander seeds
 Nice  size pinch of red pepper flakes (optional)

Start by slicing the cucumbers. I like mine about 1/4 inch thick, but you can make them the thickness you prefer. (the thicker the pickle, the longer they may just need to infuse with the brine flavor). And stick them in your jar(s) or a glass bowl with a fitting lid. You can stuff them pretty tight into the jars if you need to. (pardon the toddler cheese snacks in the background)

 

In a small, non-reactive pan combine 1 cup water with the vinegar, fresh dill, sugar, garlic, red pepper flakes and all the seeds. Bring to a boil. Cook until the sugar & salt are fully dissolved (about 2 minutes). Remove from heat and let cool to room temp.

 

Pour the vinegar mixture over the cucumbers. (you may need to shove and evenly distribute all the seeds & dill if you are putting them in jars. Yum these are so good!

 

Cover and let sit for at least an hour, but they are best if they sit 24 hours. They will last for a few weeks in the fridge. To serve: I remove the aromatics and liquid and place them in a bowl to make them easier to eat. Consume at will. LOOOOOOVE them!