Food Fridays: Fast and Easy Pickles

First, a disclaimer on this recipe: I still haven't quite perfected it. I found it in a copy of Everyday Food, and the first time I made it, the pickles were too sweet for my taste. I like 'em garlicky and dilly. So this time, I cut the sugar, but forgot to add the garlic, so they're still not quite where I'd like them to be. But if you like slightly sweet dill pickles, you'll love this recipe!



You will need:
- 1-2 regular sized cucumbers
- coarse salt (I use kosher, but I guess sea salt would work too)
- 3 cups white vinegar
- 1 1/2 cups sugar (I used 1 cup last time I made this)
- 1/2 teaspoon mustard seed
- 1/2 teaspoon celery seed
- 2 to 4 small red chiles (optional; I don't use 'em)
- 1/8 teaspoon ground turmeric
- 1 1/2 cups fresh dill, stems removed

Slice the cukes into thin discs; I used my food processor with the slicing attachment because I can't get enough of the thing, but a mandolin or even a knife will work just fine. Lay a paper tower over a baking sheet, and cover it in one layer of cucumber slices. Sprinkle liberally with coarse salt, then lay another paper towel over top. If you still have slices left, just spread them out over the top paper towel, until all the cukes have been salted and covered. Let stand for about 15 minutes, then pat dry.

Meanwhile, combine the vinegar, sugar, 2 more teaspoons of coarse salt, the mustard seed, the celery seed, the chiles and the turmeric in a saucepan. Bring the mixture to a boil, stirring to dissolve all of the sugar and salt. WARNING: This process is kind of stinky. I mean, light-a-candle-and-open-a-window stinky. It doesn't bother me anymore, but the first time, I was kind of taken aback.

While the mixture is boiling, arrange the dill and the cucumber slices in a jar or jars. I use a tall Tupperware-style plastic container and it works just fine. Pour the hot vinegar mixture over the cukes, making sure to cover them completely. Seal the lid tightly and refrigerate until cool, about 2 hours. The recipe says they keep for a week, but honestly, I picked at the last batch before two weeks before I finally decided I probably wouldn't eat them all and tossed the rest.

So, if you make this recipe, let me know! Leave a comment, shoot me an email, shout at me on Twitter or comment on my Facebook page. I wanna know how you tweaked this recipe, if you did, and whether you liked it!