1 cup seasoned rice wine vinegar
1 cup water
1/3 cup white balsamic vinegar (or white wine vinegar)
3 Tbls. sugar
1 tsp. kosher salt (for the cukes) + 2 Tbls. kosher salt (for the brine)
3 cloves garlic, peeled and cut in half
1/4 tsp. dill seed
1/4 tsp. Aleppo chili flakes
1/4 tsp. coriander seed
1/4 tsp. fennel seed
1/4 tsp. mustard seed
1 bunch of fresh dill
Yields 16 pickle spears
Slice and salt the cucumbers
Grab your pickling cukes. Scrub them well under cold water, then dry them off.
Slice each cucumber in half.
Then slice each side in half again, so you wind up with quarters.
Repeat with the other cucumbers. Put the cucumber spears in a medium-sized bowl.
Sprinkle on 1 teaspoon of kosher salt.
Mix the cucumber spears around well to distribute the salt.
Let the cucumber spears sit in the bowl like this, on the counter, for about an hour. Salting the cukes like this helps draw out excess water—which in turn helps keep your pickles crunchy.
After about an hour, your cukes will have let off a fair amount of water. Drain that off and discard.
Make the brine for the pickles
Put the rice wine vinegar, water, and white balsamic vinegar (or white wine vinegar) in a medium-sized pot.
Toss in the sugar and 2 Tbls. of kosher salt.
Set the pot on the stove over high heat. Whisk to combine.
Whisk until the sugar and salt are dissolved.
Bring the mixture up to a boil.
When it starts to bubble, toss in the garlic, coriander seed, fennel seed, dill seed, mustard seed, and Aleppo chili flakes.
Whisk to combine. Take the pot off the heat and let it stand for 5 minutes to help release the flavor of the herbs.
Pour the brine over the cucumbers
In the meantime, pack your cucumber spears into a smallest bowl that will hold them all. You want them to be fairly close together so that they’re all covered by the brine.
Pour the hot brine over the cucumber spears.
Trim your bunch of fresh dill so that it will fit in your bowl. Lay it on top of the pickles.
Let them sit on the counter like this until the brine cools to room temperature.
When it’s cool, push down on the mixture with your hand.
You want to submerge the pickles and douse the dill with brine.
Soak the cucumbers in brine overnight
Wrap the bowl tightly with plastic wrap.
Set it in the fridge overnight to let the brine soak into the cukes.
Serve & enjoy
The next day, unwrap your pickles.
And that’s it!
When you’re ready to serve, fish the pickles out of the brine and heap them up on a platter along with pieces of garlic and a few strands of dill.
Pickles will keep for a few weeks in the fridge if they last that long.
Enjoy!
Mix the cucumber spears around well to distribute the salt.
Let the cucumber spears sit in the bowl like this, on the counter, for about an hour. Salting the cukes like this helps draw out excess water—which in turn helps keep your pickles crunchy.
After about an hour, your cukes will have let off a fair amount of water. Drain that off and discard.
Make the brine for the pickles
Put the rice wine vinegar, water, and white balsamic vinegar (or white wine vinegar) in a medium-sized pot.
Toss in the sugar and 2 Tbls. of kosher salt.
Set the pot on the stove over high heat. Whisk to combine.
Whisk until the sugar and salt are dissolved.
Bring the mixture up to a boil.
When it starts to bubble, toss in the garlic, coriander seed, fennel seed, dill seed, mustard seed, and Aleppo chili flakes.
Whisk to combine. Take the pot off the heat and let it stand for 5 minutes to help release the flavor of the herbs.
Pour the brine over the cucumbers
In the meantime, pack your cucumber spears into a smallest bowl that will hold them all. You want them to be fairly close together so that they’re all covered by the brine.
Pour the hot brine over the cucumber spears.
Trim your bunch of fresh dill so that it will fit in your bowl. Lay it on top of the pickles.
Let them sit on the counter like this until the brine cools to room temperature.
When it’s cool, push down on the mixture with your hand.
You want to submerge the pickles and douse the dill with brine.
Soak the cucumbers in brine overnight
Wrap the bowl tightly with plastic wrap.
Set it in the fridge overnight to let the brine soak into the cukes.
Serve & enjoy
The next day, unwrap your pickles.
And that’s it!
When you’re ready to serve, fish the pickles out of the brine and heap them up on a platter along with pieces of garlic and a few strands of dill.
Pickles will keep for a few weeks in the fridge if they last that long.
Enjoy!
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