Mohamed Shili These tangy Ina Garten Dill Pickles are prepared using rice wine vinegar, kosher salt, whole black peppercorns, crushed red pepper flakes, and fresh dill. This Dill Pickles recipe offers a perfect snack or condiment that takes about 10 minutes to prepare (plus at least one day for marinating) and can serve up to 4 people.
Ina Garten Dill Pickles Ingredients
- 1 cup rice wine vinegar or distilled white vinegar
- Kosher salt
- 1 teaspoon whole black peppercorns
- 1/4 teaspoon crushed red pepper flakes
- 6 sprigs dill
- 3 cloves garlic
- 1 1/4 pounds Kirby cucumbers, ends trimmed
How To Make Ina Garten Dill Pickles
- Prepare the Brine: Start by combining the vinegar, 1 1/2 cups of water, and the kosher salt in a saucepan. Heat the mixture over medium-low until the salt dissolves completely, about 3 minutes. Remove from heat.
- Layer the Spices: In a clean 1-quart Mason jar, layer the garlic cloves, dill sprigs, red pepper flakes, and black peppercorns.
- Pack the Cucumbers: Tightly pack the trimmed cucumbers into the jar. Make sure they are snug to avoid floating.
- Add the Brine: Pour the hot vinegar mixture over the cucumbers in the jar, ensuring all cucumbers are completely submerged.
- Cool and Store: Allow the jar to sit at room temperature for about an hour to cool. Once cooled, seal the jar with its lid and refrigerate.
- Marinate Before Use: For optimal flavor, let the pickles marinate in the refrigerator for at least one day. They can be stored and enjoyed for up to two weeks.
Recipe Tips
- Choose the Right Cucumbers: Opt for Kirby cucumbers for their firmness and small seeds; they hold up best in the pickling process.
- Keep the Pickles Crunchy: Add a grape leaf to the jar; the tannins help keep the cucumbers crisp during pickling.
- Boost the Flavor: Incorporate a teaspoon of mustard seeds into the jar for a subtle spicy undertone to your pickles.
- Adjust the Heat: If you prefer a milder flavor, reduce the red pepper flakes by half. This modifies the heat without altering the pickle’s tang.
What To Serve With Dill Pickles
Serve your tangy Dill Pickles with pulled pork sliders, smoked salmon bagels, sharp cheddar cheese, rye bread, and salted butter for a delightful spread.
You can also pair these pickles with roasted beetroot salad or a quinoa tabbouleh for a fresh, vibrant side dish.
How To Store Dill Pickles
Store your Dill Pickles in the refrigerator in the original pickling brine. Ensure the pickles are fully submerged to maintain freshness.
They will stay crisp and flavorful for up to 2 weeks. Avoid placing them near strong-smelling foods to keep flavors intact.
Frequently Asked Questions
What Type of Vinegar Works Best for This Recipe?
Rice wine vinegar or distilled white vinegar are ideal for this recipe due to their clear color and mild flavor, which preserve the natural taste of the cucumbers without overpowering them.
Can I Reuse the Pickling Brine?
Reusing pickling brine is not recommended as it can lead to diminished flavors and potential food safety risks. Always use fresh brine to ensure the best quality and safety of your pickles.
Why Do I Need to Trim the Ends of the Cucumbers?
Trimming the ends of the cucumbers helps to remove enzymes that can cause softening. This step ensures your pickles remain crisp after the pickling process.
Ina Garten Dill Pickles Nutrition Facts
Amount Per Serving
- Calories: 25
- Total Fat: 0g
- Sodium: 275mg
- Total Carbohydrates: 1g
- Dietary Fiber: 0g
- Sugars: 0g
- Protein: 0g
Try More Ina Garten Recipes:
- Ina Garten Swedish Meatballs
- Barefoot Contessa Tea Sandwiches
- Barefoot Contessa Turkey Burger Recipe
Ina Garten Dill Pickles
Description
These tangy Ina Garten Dill Pickles are prepared using rice wine vinegar, kosher salt, whole black peppercorns, crushed red pepper flakes, and fresh dill. This Dill Pickles recipe offers a perfect snack or condiment that takes about 10 minutes to prepare (plus at least one day for marinating) and can serve up to 4 people.
Ingredients
Instructions
- Prepare the Brine: Start by combining the vinegar, 1 1/2 cups of water, and the kosher salt in a saucepan. Heat the mixture over medium-low until the salt dissolves completely, about 3 minutes. Remove from heat.
- Layer the Spices: In a clean 1-quart Mason jar, layer the garlic cloves, dill sprigs, red pepper flakes, and black peppercorns.
- Pack the Cucumbers: Tightly pack the trimmed cucumbers into the jar. Make sure they are snug to avoid floating.
- Add the Brine: Pour the hot vinegar mixture over the cucumbers in the jar, ensuring all cucumbers are completely submerged.
- Cool and Store: Allow the jar to sit at room temperature for about an hour to cool. Once cooled, seal the jar with its lid and refrigerate.
- Marinate Before Use: For optimal flavor, let the pickles marinate in the refrigerator for at least one day. They can be stored and enjoyed for up to two weeks.
