I realized I ran out of pickles, and had one of those rare cravings for them, and of all things, to be placed on a burger. I typically do not eat pickles on a burger, but once again, it was one of those strange cravings, and I needed to come up with something quick. —Dax Phillips
pickles from two cucumbers
distilled white vinegar
1 1/2 teaspoons
dry dill weed
cloves of garlic, lightly smashed
whole Thai bird chili pepper
cucumbers, cut into thick slices
In This Recipe
Begin by adding the vinegar, water, sugar, salt, garlic, and chili pepper to a sauce pan and bring to a boil, stirring well to mix in the sugar. My kids cannot stand the smell of cooking vinegar, and I do it quite a bit with Asian dipping sauces, however I think they are now getting used to it! Once boiling, remove from the heat, and add the dill weed. Let the pickling mixture completely cool. Add in the bay leaves.
To a clean mason jar, add the cut cucumbers, arranging them the best you can. Pour in the cooled mixture, cover, and let sit in the refrigerator for at least 4 hours, however overnight is probably best. When you are ready, open and serve. Now you have pickles any day of the week, and is probably much more affordable than getting them at your local market.
These are good in the refrigerator for a couple of weeks, then they get pretty soft. They typically do not last that long in the refrigerator though.