grilling season has arrived. and we think there’s no better side for a burger than some crisp dill pickles. (they’re good with hot dogs and BBQ chicken sandwiches, too.) we recently had an impromptu people against dirty pickling party here at soap HQ. now we’re sharing the recipe with you, along with some brightly colored pickle jar labels inspired by our latest limited edition collection (coastal redwood, desert lily and southern peach).
makes two 16 oz. jars
4 kirby cucumbers
1 cup distilled white vinegar
¼ cup freshly chopped dill
2 tablespoons sugar
5 cloves freshly chopped garlic
1 tablespoon kosher salt
1 teaspoon dill seeds
1 teaspoon whole mustard seeds
1 teaspoon coriander seeds
1 cup water
1 tablespoon chili flakes (optional)
- to make the brine, bring the water and vinegar to a rolling boil, then add the salt and sugar.
- add the fresh dill, garlic, dill seeds, mustard seeds and coriander seeds. let the brine simmer.
- slice the kirby cucumbers lengthwise to make spears.
- pack a sanitized jar with sliced cucumbers. tip: you may have to trim the tips a bit to fit them in the jar.
- if you prefer your pickles spicy, add chili flakes to the packed jar.
- use a ladle and canning funnel to add the brine to the jar. be careful: the brine and the jar are hot.
- label your pickles and close the jar. (download our pickle jar labels. we printed them on these.)
- place the pickles in the refrigerator to enjoy after three days.