Crunchy Dill Pickles

By. Liliana Kotval

my picked radishes and pickles

I love going to the fresh fruit and vegetable markets in Prague. You can find everything there that you need to make a great pickle: cucumbers, dill, garlic, and chili peppers.

This recipe comes together in just 10 minutes. Then you just put aside the jars in the fridge for at least 5 days, and you are free to enjoy these tasty homemade pickles!

You can also use the vinegar-water brine here to pickle radishes-- just leave out the garlic, chili peppers, and other seasonings. This recipe is very versatile, and really, you could pickle anything!

For 2 medium jars:

Ingredients:

• 8-10 pickling cucumbers

• 6 cloves of garlic, halved

• a handful of mixed peppercorns

• a handful of mustard seeds

• 1 small red chili, cut in thin rings

• 6 bay leaves

• fresh dill sprigs, a few per jar

• 2 cups water

• 2 cups white vinegar

• 1/4 cup (50 g) white sugar

• 2 tbsp. salt

Procedure:

1. Slice the cucumbers lengthwise. You can also slice them into chips or leave them whole. Place them into the jars.

2. I like to add a layer of the cucumbers, then divide evenly and add in a bit of the peppercorns, mustard seeds, garlic, red chili, bay leaves, and dill sprigs. I do a couple of layers per jar so that all the flavors and mixed in well together.

3. In a pot on the stove, heat the water, vinegar, sugar, and salt. Stir until the sugar and salt dissolve, about 1 minute.

4. Pour this mixture in the jars over the cucumbers and seasonings. The cucumbers should be fully covered. If you need more brine, simply boil more water, sugar, and salt. Put the lids on, shake a bit, and turn upside down. This will allow the seal to set.

5. Once the jars have cooled down, put them into the fridge. Leave them alone for at least 5 days before trying.

Enjoy!