A couple of friends of mine and I have been on the hunt for decent pickles in Dar for the better part of a year; the kind that have that refreshing dill flavour, satisfying crunch and aren’t outrageously priced.
Well, we’ve thrown in the towel and decided to get ourselves out of this pickle by my making our own!
Luckily, dill and kirby cucumbers are easily tracked down in Dar. Kirby cucumbers are small (6 inches or less), bumpy and have firm flesh. They are the most common variety of pickling cucumbers and are usually recommended in pickle recipes but are also great in salads. Mild flavour and super crunchy are their claims to fame.
No cooking is required and will keep in the fridge indefinitely.
12-15 (1.5 lbs.) – Kirby cucumbers, thinly sliced
1/2 – small red onion, sliced
1/2 – green pepper, sliced
1/2 – red pepper, sliced
3 – garlic cloves, thinly sliced (optional)
1/3 cup – dill weed, coarsely chopped
2 tbs. – white sugar
1/2 cup – white vinegar
1 tsp. – coarse (pickling) salt*
1/8 tsp. – turmeric
1/8 tsp. – celery seed**
1/8 tsp. – mustard seed
1. In a large bowl mix sliced cucumbers, onions and peppers.
2. In a separate bowl, mix together 6 remaining ingredients (do not heat). Pour over cucumbers and mix. Store in a sealed container (or bucket if you’re doubling the recipe) in the refrigerator.
3. Mix once or twice a day. The water will release from the cucumbers and reduce the volume of pickles. You may add more cucumbers on the next day. Ready to enjoy in three days!
* Table salt will do.
** If you can’t locate celery seed, add a few large chunks of celery with the leaves to season the pickles. They can be removed before eating.