recipe from Food in Jars
– 2 lbs pickling cucumbers ($2/lb @ Venice FM)
– 4 cups apple cider vinegar
– 4 cups water
– 6 tbsp kosher salt
– 16 garlic cloves (2 per jar)
– ¼ tsp crushed red pepper per jar
– 1 tsp dill seed per jar
– ½ teaspoon black peppercorns per jar
SNACKING. Of all the snackable jars I have in the fridge, it’s the garlic dill pickles that I gravitate to most. There’s just something about the flavors and friendliness of those fat little coins that makes me happy. Which is why I absolutely had to replenish my pantry of the gifted jars.
MANDOLIN. What a perfect project to test out my new mandolin! No more hand slicing 20 cucumbers. But dadgum if the thickest setting was too thin for my likes. (I like my pickles around 1/8” thick and these were turning out 1/16”.) Since one mustn’t compromise when it comes to pickle coins, out came my knife and slicing I began.
HOLEY COINS. I read in one of my books that when slicing the cucumbers, you have to toss aside any coins with holes since bacteria can crawl into the holes and survive. Whew! I just saved your life.
PICKING & PACKING. I’m sure there’s an art to picking the perfect cucumbers for packing into jars. The only thing I can figure so far is to avoid cucumbers that are curved, since it’s hard to slice flat coins out of them. And because I’m using the squat pint jars, it’s good to have a mix of thick and thin coin diameters for maximum packing.
I’m hoarding these all for myself, to be pulled out in the middle of winter for that perfect sittin’-ass, beer-drinking Saturday snack.