Dill Pickle Spears

It's Friday! I worked from home today so I took a break around lunch and made these pickles. I picked up the cucumbers at the Green City Market last weekend, and needed to get these babies in some brine before they rotted. I always get overly excited when I go to the market and buy too much. But I'm trying to be really, really good this year about not throwing any produce out. I've been doing a good job. 

Tonight Brian and I are headed to Gibson's for a little date night. Brian never made it to this quintessential Chicago restaurant when we lived here before, so he's in for a real treat. Have a great weekend everyone!

Dill Pickle Spears
makes 1 jar

5-6 Kirby or Persian cucumbers
2 cloves garlic (smashed)
1 tsp dill seed
1 tsp mustard seed
1/2 tsp crushed red pepper
1/4 tsp turmeric
2-3 sprigs dill weed
1 cup water
3/4 cup white vinegar
1 tbsp kosher salt

Prep the cucumbers

Remove the ends and blossoms from the cucumber. Trim the cucumbers into spears, or if you prefer, coins. 

Make the brine

In a small sauce pan, add water, vinegar and salt. Bring to a rolling boil and remove from heat. 

Jar the pickles

In a mason jar, add garlic, dill seed and weed, mustard seed, crushed red pepper, and turmeric. On top of the flavorings, add the cucumber spears. Pour the hot brine over the cucumbers. Seal the jar.

Let cool and refrigerate

Let the pickles cool before you pop into the fridge. Let the cukes sit for at least 48 hours before you crack into them. The longer they sit the better. These can be stored in the refrigerator for a couple of weeks.