There are three pickle recipes in my family that I have had the pleasure of experiencing. two of them have passed away with dear grandmothers. One, a bread & butter, and one a supreme salty dill. The last recipe remains with my mother-in-law, an intense vinegar-y sweet cooked pickle that has been passed down with the Czech women in her family. Out of respect, I can't make that pickle either.
This is my pickle, a spicy dill that lives in its brine in the refrigerator for three days before ready. The recipe is straight-forward, fast and phenomenal with snacks and beer or on a sandwich.
"You can eat the pickles after 4 hours, but truly, try to wait the three days. The flavor is so much deeper."
Notes: Vinegar is white.
HOT DILLY FRIDGE PICKLEs
Ingredients: 2 1/2 - 3 cups pickling cucumber slices, 1 1/2 cups vinegar, 1 cup sugar, 1/4 cup fresh dill, 1 tsp. salt, 1/2 tsp. pepper, 1 tsp. cumin seeds, 1 tsp. coriander seeds, 1/2 tsp. chili flakes, 2 sliced garlic cloves, 1 bay leaf.
Makes one 24 oz. jar of pickles
1. Heat vinegar, sugar and salt over medium-high heat until it reaches a low boil. Turn down to simmer for 5 minutes.
2. Meanwhile, place half of the dill, pepper, cumin, coriander, chili flakes and garlic into the bottom of a 24 oz. jar, add half of the cucumbers on top. Repeat.
3. Pour the brine over the cucumbers until they are completely covered. Slide in the bay leaf, close the jar tightly. Cool for 20 minutes, then refrigerate 3 days.
Tip: If you don't keep mason jars, a spaghetti sauce jar works well! Wash out well with hot water and soap, then run through the dish washer.