These incredibly easy dill pickles, flavoured with dill and garlic, are always great to have on hand for occasions when you need a light and crunchy snack.
The technique of pickling involves very little time or effort to be invested in order to get the kind of results you desire. What we associate with pickles in India is very different from what pickling is, in the rest of the world. The act of brining vegetables or herbs in a water and vinegar-based brine is essentially what the process is like, in a nutshell. Most commonly, cucumbers are used as the foundation for pickles and whole spices and aromatics are added to the brine, for the cucumber to absorb flavour as it sits in the brine. A batch of dill pickles are great when eaten just as they are or sliced and used in sandwiches, burgers, salads and even crumb-coated and deep-fried. You can also strain the leftover brine and use the liquid to shake up some potent cocktails, if you’re in the mood for one. You could swap the cucumber with vegetables like carrots, fresh green beans, shredded cabbage and even use jalapenos instead. Use this simple recipe to make a jar of your own crunchy dill pickles.