Heather Shorter developed this recipe to use at a friend's delicatessen. The pickle spears are snappy, garlicky and perfect with a pastrami sandwich or on a homemade cubano. The cucumbers also can be cut crosswise into disks or lengthwise into sandwich slices.
Pickling cucumbers are no more than 5 inches long and are available at summer farmers markets as well as some grocery stores.
The pickles must be refrigerated for 5 days before serving. They can be refrigerated for up to 1 month.
Servings: 3 quarts
- 2 cups water
- 1 3/4 cups white distilled vinegar
- 1/2 cup sugar
- 1 1/2 tablespoons pickling salt (non-iodized salt)
- 1 teaspoon dill seeds
- 1/4 teaspoon whole black peppercorns
- 1 tablespoon pickling spice
- 1 large bunch dill
- 1 teaspoon coriander seeds
- 8 medium cloves garlic, coarsely chopped
- 12 pickling cucumbers (ends trimmed), cut lengthwise into quarters or into thin slices
- 3 jalapeño peppers, seeded (ribs removed) and cut crosswise into thin slices
Have ready three 1-quart wide-mouth jars with lids.
Combine the water, vinegar, sugar, salt, dill seeds, peppercorns and pickling spice in a large bowl to form a pickling mixture; mix well. Let stand at room temperature for 2 hours or until the sugar and salt have dissolved.
Place a few dill sprigs, a pinch of coriander seeds and some chopped garlic in each jar. Pack the pickle spears into the jars. Divide the pickling mixture among the jars so that it covers the pickles; top with the jalapeno slices and any remaining dill. Cover the jars with the lids and close tightly. Refrigerate for at least 5 days before serving.
Adapted from a recipe at Epicurious.com.
Tested by Mickey Trimarchi.
E-mail questions to the Food Section at firstname.lastname@example.org.