Hi folks and welcome back to Simple Saturday at the BHK! I figured, with BBQ season in full swing there’s nothing better than a delicious homemade dill pickle to go with all those fat, juicy burgers and dogs you’ll be grilling up!
I think most people think making your own pickles is too hard and time consuming. Well surprise! It’s incredibly simple! The first time I made my own homemade pickles was over 20 years ago with my Gram. My grandmother was one of 11 children and her father was a farmer. Gram helped out on the farm and then helped her mother in the kitchen with all the canning and preserving. She taught me how simple making your own pickles really is and I’ve been making them homemade ever since.
You’ll need some kirby cucumbers, fresh dill, distilled white vinegar, sugar, kosher salt, mustard seed and some red pepper flakes to spice it up. Definitely look for kirby cucumbers because they are the perfect pickling cucumber and they tend to remain crunchier than other varieties. You’ll also need a large heatproof nonreactive bowl (glass, stainless steel or ceramic) and a mandoline if you have one. I like to use a mandoline so all my slices are uniform in size. If you don’t have a mandoline, no problem, just try to slice the cucumbers roughly 1/4 inch in size.
These pickles are crunchy, tart and take less than 30 minutes to prepare and will last for about 2 weeks in your refrigerator. If you need them for a weekend BBQ, I would make them 48 hours in advance because each day they improve with flavor. Enjoy and have a wonderful weekend! See you back at the BHK on Monday morning friends!
- 3-4 kirby cucumbers, about 3/4-1 pound, cut into 1/4 inch slices
- 1/4 cup fresh dill leaves, chopped
- 1 cup distilled white vinegar
- 1 cup water
- 2 1/2 Tbsp. granulated sugar
- 1 tsp. kosher salt
- 1 tsp. mustard seeds
- 1 tsp. black peppercorns
- 1/2 tsp. red pepper flakes
- Toss the cucumbers and dill in a large heatproof glass, stainless steel or ceramic bowl.
- In a small saucepan, combine vinegar, water, sugar, salt, mustard seeds, peppercorns and red pepper flakes. Bring to a low boil, stirring until sugar and salt dissolve.
- Pour the mixture over the cucumbers and stir until well combined.
- Let sit at room temperature until cooled.
- Place in a large jar and store in refrigerator for up to 2 weeks.