dill pickles

would you believe me if i told you that i didn’t care for pickles?

IMG_451429674to most of you, this is simply crazy talk. pickles are idolized in a deli lunch. but it wasn’t until a few years ago that i really came around to the beloved pickle. in my naïve eyes, pickles were salt bombs + i always left it behind for a lunch mate to take as their own.

the younger kelly also didn’t drink bloody marys. and pickles are definitely the mvp of that situation.IMG_451434494here are two fun, very important, facts about pickles that turned me around:

1) turns out, pickles were served on the side with sandwiches because the acidity of the vinegar works as a palate cleanser. the sharp tang of dill + sour lets you taste the rest of the flavors more clearly.

2) pickles are known around the bar scene as a hangover cure. why you ask? salt is recommended for hangovers, sugar can bring up your low blood sugar levels + vinegar is essentially a wake-up juice!

IMG_451840361while the condiment companies you find in your grocery store really have pickles figured out, making them at home is pretty crafty + cheap! if you’re like me, you’ve been bit by the mason jar bug, so grab a few that you have lying around, slice up some cukes from the farmers market + mix together a zesty recipe like this! lunch guests will think you’re like SO Martha + that bloody mary you have every sunday morning, will get a homemade kick in the pants.

you won’t find me hovering over an open jar of the delicious snacks but i will open a can of passion on you if you try to tell me pickles are lame. anything that heightens a sandwich experience + chases a hangover is edible gold in my book!

dill pickles
Prep time
Total time
  • 2 unpeeled hothouse cucumbers, halved + quartered
  • 3 cups rice wine vinegar
  • 1 cup water
  • 2 tablespoons honey
  • ½ teaspoon red pepper flakes
  • 1 teaspoon whole black peppercorns
  • 1 teaspoon coriander seeds
  • 1 teaspoon mustard seeds
  • ½ teaspoon fennel seeds
  • ½ teaspoon cumin seeds, toasted
  • 1 tablespoon kosher salt
  • 2 tablespoons fresh dill, coarsely chopped
  • 2 tablespoons cilantro leaves, coarsely chopped
  1. Combine the vinegar, water, honey, pepper flakes, peppercorns, coriander, mustard seeds, fennel seeds, cumin + salt in a medium non-reactive saucepan over high heat.
  2. Bring mixture to a boil. Let boil for 2 minutes.
  3. Remove from the heat and let sit until cooled to room temperature.
  4. Add the dill and cilantro.
  5. Place the cucumber in a sealable container, such as a mason jar + pour the cooled vinegar mixture over them.
  6. Refrigerate, covered for 24 hours or up to 4 days.
slightly adapted from the guru, Bobby Flay.


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