Ingredients

Pickling Spice

• 2 tablespoons black peppercorns
• 2 tablespoons mustard seeds
• 2 tablespoons coriander seeds
• 2 tablespoons red pepper flakes
• 8 bay leaves, crumbled

Pickles

• 2 cucumbers, sliced into thin rounds
• Fresh dill

Brine

• 1 cup water
• 1 cup white wine vinegar
• 1 tablespoon kosher salt
• 1 teaspoon dill seeds
• 1 teaspoon black peppercorns
• 1 tablespoon pickling spice

Method

Pickling Spice

1. Lightly toast the peppercorns, mustard seeds, and coriander seeds in a dry pan.
2. Crush lightly with the side of a knife.
3. Combine with the remaining spice ingredients and store in an airtight container.

Pickles

1. Combine all brine ingredients in a saucepan.
2. Bring to a boil and simmer for 3 minutes.
3. Remove from the heat and allow to cool completely.
4. Place the cucumber slices and dill in a nonreactive container or jar.
5. Pour the cooled brine over the cucumbers.
6. Refrigerate.
7. Pickles are usable after 24 hours and continue improving over the next several days.

Storage

• Store refrigerated in the brine.
• Best after 2–3 days.
• Keeps for several weeks under refrigeration.
• Pickling spice may be frozen for long-term storage.

Inspirations

• Charcuterie: The Craft of Salting, Smoking & Curing: Traditional Dill Pickles