Dill Pickles

9 ingredients
3 steps

Ingredients

  • 1 pound Persian or Kirby cucumbers, cut into 1/4-inch-thick coins
  • 1/2 white onion, sliced (about 2/3 cup)
  • About 1 tablespoon kosher salt
  • 1 garlic clove, minced
  • 2 sprigs fresh dill, leaves picked and chopped, plus additional for garnish
  • 1 1/2 teaspoons whole black peppercorns
  • 1 1/2 teaspoons fennel seeds
  • 1 teaspoon red pepper flakes
  • 1 cup distilled white vinegar

Directions

  1. 1
    Combine the cucumbers and onions in a medium bowl and salt them generously. They should be as salty as you want your final pickles-about as salty as a potato chip. Add the garlic, dill, and spices and toss to mix. Cover the bowl tightly with plastic wrap and refrigerate overnight.
  2. 2
    The next day, drain off any liquid that has leached out of the onions and cucumbers. Douse the vegetables with the white vinegar and marinate, covered, for 3 to 4 hours in the fridge.
  3. 3
    Drain off the vinegar and store the pickles, covered, in the fridge. They'll last for a week. Add more chopped dill before serving.

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