Refrigerator Dill Pickles
I love this recipe from Bobby Flay‘s Burgers, Fries, and Shakes so much, I don’t mess with it.
1 c. water
3/4 c. plus 2 TBSP distilled white vinegar
1/4 c. packed coarsely chopped fresh dill (up to 3/4 c. if you love dill)
2 TBSP sugar
3 cloves garlic, coarsely chopped
1 TBSP kosher salt
3/4 tsp dill seeds
1 tsp. whole mustard seeds
1 tsp. coriander seeds
pinch red pepper flakes, optional
4 Kirby cucumbers (about 2 lbs.)
1. Combine all ingredients (including red pepper flakes, if using) except cucumbers in a small non-reactive saucepan and bring to a boil over high heat. Cook until sugar and salt dissolve fully, about 2 minutes. Remove pan from heat and cool to room temperature.
2. While pickling liquid cools, slice cucumbers into spears or 1/4-in. rounds. Put into mason jars, a large bowl with a fitted lid, or other lidded container of suitable size.
3. Once liquid is cooled, pour over cucumbers, cover, and refrigerate at least 24 hours for rounds or 48 hours for spears, stirring or shaking mixture at least once. Pickles keep, refrigerated, 7-10 days and longer.