Traverse City Record-Eagle

Rebecca Lindamood: Foodie With Family

August 24, 2009

Foodie With Family: Poison ivy payback


Almost Instant Garlic Dill Pickles

10 (3- to 5-inch) pickling cucumbers

1 head of fresh dill (or 1 T. dried dill seed)

2-3 cloves fresh garlic, peeled

1/4 c. cider vinegar

1 t. yellow or brown mustard seed

1/4 t. whole black peppercorns

1/2 bay leaf, crumbled

1 whole allspice berry

2 T. plus 1 t. Kosher salt or coarse grind sea salt

Pack the fresh dill into the bottom of a clean, wide-mouth quart jar. Top with garlic, allspice, the bay leaf, peppercorns and mustard seed. Set aside.

Wash cucumbers gently but thoroughly in cold running water. Trim about 1/8" off of both ends of the cucumbers. Pack the cucumbers in on top of the spices leaving at least 11/2 inches of headspace at the top of the jar.

In a large measuring cup (or bowl) whisk together the vinegar and salt along with 1 cup of cold water until salt is dissolved. Pour over the cucumbers. If any cucumbers pop up in the brine, push them back down. You can keep them submerged by setting a small glass directly on them but do not cover the jar tightly.

Leave the pickles to stand at room temperature for 3 days. If foam or scum forms at the top of the brine, skim off. After four days, put on a tight-fitting lid and store in the refrigerator.

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