I've been obsessing over Lottie + Doof lately. I'm super psyched to make this delicious Pasta with Corn Pesto recipe but I've been sort of swamped writing this week so that one will have to wait. In the meantime, I did decide to follow Lottie + Doof's Pickle post from this time last year (which was adapted from Food & Wine). These are overnight pickles, just put 'em in a jar and stick 'em in the fridge. Stellar photography courtesy of my Droid Incredible.
Ingredients:
- 2 pounds of kirby cucumbers, quartered
- 2 tablespoons of kosher salt
- 2 tablespoons of sugar
- 1-1/2 cups of distilled white vinegar (I ran a little short so I substituted, we'll see how that goes)
- 2 tablespoons of coriander seeds
- 8-10 cloves of garlic, peeled and halved
- 3 long chiles, cut into strips (I used green, though I would have preferred red)
- 16 sprigs of dill (approximately, I just used as much as I had)
Steps:
- Pack the cucumbers into a clean glass jar. I actually used a 1.5 liter container. Whatever.
- In another container or jar, combine the salt, sugar, coriander seeds and garlic. Shake until all of the salt and sugar dissolve.
- Add 2 cups of water and pour the brine over the cucs.
- Take the chiles and dill and tuck the pieces in between the cucumbers throughout the jar.
- Add enough water to keep the cucs submerged.
- Close the jar and refrigerate overnight.
So I haven't tried mine yet because I just made them this afternoon. I also ran out of white vinegar so I mixed in a little bit of apple cider vinegar which guarantees I'm going to get sweeter pickles. L + D says that these pickles will keep for up to a month but are best within the first week or so, when the cucs are at their crunchiest.
I'll report back once I try them out. I have a feeling they will pair well with some of my BBQ faves like homemade veggie burgers with a side of string bean and potato salad (coming soon!).
