…if what they want is GOOD food.

I love good pickles. I’m not talking about your run-of-the-mill, limp Claussen or Vlasic supermarket variety. What I want is a crisp, refreshing bite of a tangy, homemade dill pickle. As a true lover of all sandwiches, sometimes lunch just doesn’t seem complete without a delicious pickle to munch on between bites. Recently inspired by the spectacular whey pickles at Point Reyes’ Cowgirl Creamery and the delicious dill variety accompanying all sandwiches served at The Sentinel, I figured I was past due to join the pickle and preserves revolution and have a go at making my own. Having never pickled anything outside of onions for some tacos, I set out to make a batch using a recipe from Grace Parisi in a recent issue of Food and Wine Magazine. The results were better than expected.

SPICY DILL QUICK PICKLES

Adapted from the August, 2009 issue of Food and Wine Magazine

Unlike the traditional pickling process in which sugar is turned into lactic acid during fermentation, quick pickles are literally ready to use after 24 hours thanks to their vinegar-based surroundings.  Make sure to look for kirby or mediterranean cucumbers at the market and remember to scrub them well before packing them into your impeccably clean jar. The amount of heat you like is really up to you. I substituted 6 thai chiles for the 4-6 long red or green chiles called for in the recipe and found the results to be quite mild, but still noticeable.

INGREDIENTS

• 12 ounces kirby cucumbers, quartered or thinly sliced
• 3 tablespoons kosher salt
• 2 tablespoons sugar
• 1 1/4 cups distilled white vinegar (5 percent acidity)
• 2 tablespoons coriander seeds, lightly toasted in a small dry skillet over moderate heat
• 6 large garlic cloves, peeled and halved
• 4 to 6 long red or green hot chiles, halved lengthwise
• 16 dill sprigs

METHOD

1. Pack the cucumbers into a clean, 1-quart glass jar tucking in the dill sprigs and halved chiles between the layers.
2. In a bowl, combine the salt, sugar, vinegar, coriander and garlic. Whisk the ingredients until the sugar is completely dissolved. Add two cups of water to the mixture and pour over the cucumbers making sure the garlic cloves are well distributed.
3. Add enough water to keep the vegetables submerged.
4. Close the jar and refrigerate overnight or for up to 1 month.

Makes 2 quarts