ALTHOUGH THESE CLASSIC, NOSTALGIA-INDUCING PICKLES ARE THE TYPE THAT USED TO FLOAT IN A CROCK AT EVERY COUNTRY STORE, THEY ALSO MANAGE TO BE THOROUGHLY ON TREND WITH THE MODERN INTEREST IN FERMENTED FOODS. ULTRACRISP AND FLAVORFUL, THEY MAKE A REFRESHING AND SATISFYING SNACK.
PREP: 30 MINUTES STAND: 48 HOURS CHILL: 3 DAYS MAKES: 15 PICKLES PHOTO
1. Wash cucumbers. Cut a thin slice off the blossom end of each cucumber and discard. Leave ¼ inch of stem attached if present (see tip). Place the dill seeds, garlic, crushed red pepper, and whole peppercorns in a large crock (1½ - to 2-gallon size). Add the cucumbers.
2. For brine, in a large bowl or pitcher combine the water, vinegar, and salt; stir until salt dissolves. Pour over cucumbers in crock. Place a plate slightly smaller than the opening of the crock over the cucumbers. Place a 1-gallon resealable plastic bag half-filled with water on top of the plate to weight it down, making sure all of the pickles are submerged in brine by 1 to 2 inches. Cover loosely with a towel.
2. Place crock in a cool, dry place where temperature is between 70°F and 75°F for 2 days. Place crock in the refrigerator for at least 3 days before serving. Chill for up to 2 months.
*TIP: The chopped fresh dill might cause the brine to become cloudy. For a clearer brine, leave it out.
PER PICKLE: 14 cal., 0 g fat, 0 mg chol., 493 mg sodium, 3 g carb., 0 g fiber, 0 g pro.