Dill Cucumber Slices

Name: Dill Cucumber Slices
Total time: 45 min
Yield: 2 quarts
Ingredients: 8 medium Kirby cucumbers; 1/4 cup plus 1 tablespoon granulated sugar; 1/4 cup kosher salt; 2 cups Champagne vinegar; 1/2 teaspoon black peppercorns; 4 sprigs dill; 3 garlic cloves, peeled and halved; 2 whole dried chilies (optional)

Recipe from Blue Hill at Stone Barns

Adapted by The New York Times

Dill Cucumber Slices — Tony Cenicola/The New York Times

Total Time: 45 minutes
Rating: 4(43)
Comments: Read comments

Pickling is an essential skill for preserving the bounty that comes from the agrarian South. Here, two sons of the South – the cookbook authors Matt and Ted Lee – use the traditional boiling-pot method to preserve cucumber slices. Packing slices instead of whole cucumbers allows greater volume per jar, and slices are easier to serve. These pickles, adapted from a recipe used at Stone Barns in New York, get some slight heat and personality from garlic and chilies. The latter can be omitted for a milder end result. —The New York Times

Featured in: Preserving Summer, but Not Forever

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Ingredients

Yield:2 quarts

8medium Kirby cucumbers
¼cup plus 1 tablespoon granulated sugar
¼cup kosher salt
2cups Champagne vinegar
½teaspoon black peppercorns
4sprigs dill
3garlic cloves, peeled and halved
2whole dried chilies (optional)

Ingredient Substitution Guide

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Preparation

Step 1
Boil a stockpot of water as deep as the shoulder of a quart jar.
Step 2
Wash cucumbers and slice on a mandoline into ⅛- to ¼-inch-thick rounds.
Step 3
In a small saucepan bring sugar, salt, vinegar and 2 cups water to a boil over high heat; remove from heat and set aside.
Step 4
Distribute peppercorns, dill, garlic and chilies equally between two sterilized 1-quart jars, then pack jars with cucumber slices. Fill each jar with vinegar solution to ½-inch from rim.
Step 5
Partly close jars, leave gap for steam to escape, and place in boiling water for 10 minutes. Carefully remove jars with jar lifter or 2 tongs and close lids tightly. Cool to room temperature. Refrigerate for up to 2 weeks.

Ratings

4 out of 5

43 user ratings

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Comments

rocco6 years ago

I soak the cucumber slices in heavily salted water for about 4 hours in the fridge, then rinse them before the brine. this step keeps the pickles crispy.

rocco6 years ago

I soak the cucumber slices in heavily salted water for about 4 hours in the fridge, then rinse them before the brine. this step keeps the pickles crispy.

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