Make It, Don't Buy It

PREP: 30 minutes STAND: 48 hours CHILL: 3 days MAKES: about 15 pickles

Spicy Fermented Pickles

What You’ll Need

3 lb. 4-inch pickling cucumbers

1 Tbsp. dill seeds

2 cloves garlic, minced

1 Tbsp. crushed red pepper

1 Tbsp. whole black peppercorns

8 cups water

½ cup cider vinegar

⅓ cup pickling salt

How to Make It

1. Wash cucumbers. Wash a large crock (1½- to 2-gal. size) with hot, soapy water; rinse throughly. Cut a thin slice off the blossom end of each and discard. Leave ¼-inch of stem attached, if present. Place the dill seeds, garlic, crushed red pepper, and peppercorns in the crock. Add the cucumbers. 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-gal. 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 with a towel secured by a rubber band or kitchen string.

2. Place crock in a cool, dry place where temperature is between 70°F and 75°F 2 days, skimming away any white residue that forms on the surface.* Place crock in the refrigerator at least 3 days before serving. Chill up to 2 months.

*Recipe Note: Pay close attention to your pickles while they are fermenting. Do not worry if a white film or residue appears on the surface. What you are seeing are wild yeasts that form at the higher end of the fermenting range. Skim off what you can and continue as directed. However, if furry or colorful mold appears on the surface, or if you detect an unpleasant odor, it’s time to throw out the food and start over.

PER PICKLE: 14 cal., 0 g fat, 0 mg chol., 493 mg sodium, 3 g carb., 0 g fiber, 1 g pro.