If the title’s Little Rascals reference was lost on you, then I feel very, very sorry for you dear reader. It is perhaps one of the greatest movies ever made for child viewing. No joke, quoting it at the dinner table with my parents got me in trouble as a kid. I believe the straw that broke the camel’s back was when my annoyed father demanded I desist from quoting The Little Rascals and I replied with a solid, ‘Oooootay!’. I was 6 years old and it remains the highlight of one of my favorite childhood pastimes, pestering. True story.
While attending a beautiful BBQ a few short weeks ago, the wonderful hostesses provided sustenance of the gods. Killer appetizers, homemade burgers and bakery pizza for late night eats – they had it all. Not to mention, fresh produce from their garden. One of the highlights of my evening was their homemade pickles. I died. So here we are, with the adapted recipe that would bring a pickle or cumber lover to their knees. Enjoy.
Recipe from my lovely friends, Keith and Alyssa, adapted from Bobby Flay via Food and Wine.
THR Dill Pickles
Makes 1 Quart
1 1/2 cups apple cider white vinegar
1/4 cup sugar
4 teaspoons kosher salt
1 teaspoon mustard seeds
1 teaspoon coriander seeds
3/4 teaspoon dill seeds
2 cups hot water
2 pounds kirby cucumbers, sliced 1/4 inch thick
1/2 cup coarsely chopped fresh dill
3 garlic cloves, coarsely chopped
In a large, heatproof bowl, combine the sugar, salt, vinegar, mustard seeds, coriander seeds and dill seeds with the hot water and stir until the sugar and salt are dissolved. Let the mixture cool.
In a large bowl, toss the cucumbers with the dill and garlic. Place cucumbers in a large, sealed glass container. Pour the brine over the cucumbers and seal. Refrigerate the pickles overnight, stirring once or twice. Serve cold.
Note: The dill pickles can be refrigerated for up to 1 week.