Why do I want pickles right now? Because they are delicious!!!! Give me the choice between any kind of pickles (Kosher dill, bread & butter, cornichons, hot & spicy, sweet gherkins) or a piece of cake, I will 99% of the time chose the pickles. But that's just me...
This recipe makes about 2 jars:
1 tablespoon sea salt
1/2 cup apple cider vinegar
3 cups water
1 1/2 pounds small (persian) cucumbers, thoroughly washed and sliced
Few sprigs fresh dill, washed and dried
1 garlic clove
4-6 whole peppercorns (optional)
A pinch of red pepper flakes (optional if you want something spicy)
Combine vinegar, water, and salt over high heat in a medium saucepan. Bring to a boil and remove from heat. Let coll completely.
Scrub cucumbers to remove any dirt. Remove any tails or pieces of stem and cut in half lengthwise, or slices, whichever you like. If you prefer them whole, expect them to take an additional 3-4 days to fully ferment. Divide cucumbers, garlic, and dill sprigs among jars, making sure to pack the cucumbers tightly.
Divide the water/vinegar mixture among jars, making sure to evenly distribute spices, leaving 1/4 of an inch gap at the top of the jars. Seal the lids and store in the fridge for at least 48 hours (longer if cucumbers are whole). Enjoy your homemade pickles for up to 2 months, mine never last longer than a week haha.
They are great with sandwiches, as an appetizer (cracker, Boursin cheese, pickle on top), or as part of a spread of antipasti (think cold cuts, olives, hard cheese, pickles, marinated artichoke hearts, etc). In my family, we also make "Variantes," a.k.a. pickled veggies such as carrots, cauliflower, celery, green beans, fennel, onions... Will post a recipe for this soon!