Tuesday, September 28, 2010

refrigerator dill pickle chips

You might remember last summer when I made half sour whole pickles.  They are so delicious, and I do love a pickle made without vinegar but you have to wait over a week or more to enjoy them--I'm not that patient!  I have been looking around for a really simple but tasty refrigerator pickle recipe and I came across one that is so simple and very good. This refreshing pickle really contrasts well on a warm steak sandwich with roasted garlic mayo, baby spinach leaves and a crusty roll.  This recipe is courtesy of Bobby Flay.
1 1/2 cups distilled white vinegar
1/4 cup sugar
5 tsp. kosher salt
1 tsp coriander seeds
3/4 tsp dill seeds
1 tsp mustard seeds
2 cups hot water
Mix together, dissolve sugar and salt and cool brine.
2 pounds Kirby cucumbers, sliced 1/4 " thick.  A mandoline with a crinkle cut attachment would be a nice touch.
1 bunch fresh dill, coarsely chopped  (about 3/4 to 1 cup)
3-4 large garlic cloves, coarsely chopped
Toss together in large bowl and pour brine over top.  Weight down chips with a plate so completely covered with brine.  Wrap with plastic and refrigerate overnight to 24 hrs.
Transfer to quart jar and enjoy.  These are very tangy and crisp and will keep about a week.

If you like heat, I could see adding one small seeded Serrano chili for a little kick.  Next batch.

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