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Classic Dills
These everyday pickles are a great snack, and the tangy, salty crunch makes lunches taste that much better. The recipe easily doubles for a crowd.
5 pickling cucumbers (about 1 1/4 lb.), well cleaned
3 Tbsp. kosher salt, divided
1 long fresh dill frond
2 cloves garlic, peeled and halved
1/4 tsp. black peppercorns
1/4 tsp. celery seeds
1 tsp. mustard seeds
3/4 cup cider vinegar
3/4 cup water
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Classic Dills

Classic Dills

Classic Dills
  • Servings:Serves 10
  • Prep Time:20 minutes
  • Cook Time:10 minutes
1. Trim the ends off each cucumber. Quater each cucumber lengthwise. In a large non-reactive bowl, toss cucumber spears with 2 Tbsp. of the salt. Cover and refrigerate for 2 hours. Rinse salted cucumbers several times and pat dry.
2. Add dill, garlic, peppercorns, celery seeds, and mustard seeds to a clean 1-quart container. Pack in cucumber spears, cutting some in half widthwise to fit.
3. In a small saucepan, heat vinegar, water and remaining 1 Tbsp. salt over high heat. Bring to a boil and stir to dissolve salt. Pour hot brine over cucumber spears.
4. Let pickles cool to room temperature, about 2 hours. Cover and refrigerate for 1 day to develop full flavor. Refrigerated pickles will keep for up to 1 month.
Source: Hannaford fresh Magazine, September - October 2008