When we were growing up, Mom had an unusual method to remove  bitterness that sometimes happens with cucumbers. She’d cut a small piece off the blossom end, set that aside, then cut a thin slice off the cucumber. After tasting the thin slice, if the cucumber was bitter, she’d rub the cut piece onto the cucumber and voila, we’d see a bit of foam forming. 

Mom didn’t know the food science behind this phenomenon (the whitish substance is associated with bitter compounds call curcubitacins), but she was aware that this method did indeed remove bitterness. 

Most cucumbers today aren’t bitter, but sometimes our garden cucumbers are. I like to do the taste test especially when the little ones are helping. It’s a fun lesson and our girls/chickens enjoy the cut ends, so nothing is wasted. 

Cucumber season is full tilt now and I’m getting requests for easy dill pickles. The recipe I’m sharing is a reader favorite (no peeling required) and the few minutes you spend slicing cucumbers and making brine are rewarded with crunchy, mild flavored dills, like the kind you find refrigerated at the deli. This year I added less sugar and some red bell strips. 

The recipe can be doubled, or tripled. I suggest making one batch, then do a taste test to determine if you’d like more dill, garlic, etc.

Quick & easy crunchy refrigerator dills

For pickles, choose cucumbers with thinner skins, crisper flesh and smaller seed cavities. I would stay away from the big straight 8 type slicing cucumbers. They contain a lot of water and seeds, and may go soft in the brine. 

Ingredients

2 quart jars 

1-1/4 cups distilled white vinegar (5% acidity)

3 tablespoons kosher salt

1- 2 tablespoons sugar or substitute – I used 2 teaspoons sugar

2 cups cold water

2 pounds or so unpeeled pickling, Persian, English or your favorite smallish cucumbers, cut into halves or spears or thick slices – enough to fill 2 quart jars 

2 tablespoons coriander seeds

6 large garlic cloves, peeled and halved

1 teaspoon mustard seeds

¼ teaspoon red pepper flakes – optional

16 dill sprigs dill or 2 teaspoons dried dill weed (not seed) per jar

Optional: a few slices colored bell pepper

Instructions

Over low heat, combine vinegar, salt and sugar in saucepan. Whisk until salt and sugar are dissolved. Don’t let it boil, just warm enough to dissolve the salt and sugar.

Whisk in cold water. Let cool to room temperature or refrigerate brine until ready to use. 

Put cucumbers and peppers, if using, into 2 quart jars. 

Dividing evenly, add coriander, garlic, mustard, red pepper flakes, dill, and brine into jars. If necessary, add a bit of cold water to the jars until brine covers cucumbers. 

Cover and refrigerate about 24 hours, then serve. The pickles will keep in the refrigerator for up to one month.

Adapted slightly from Jenn Segal’s recipe.

Gilding the lily

Add a few strips of colored bell pepper.

Note:

If you like, after the pickles are finished, you can strain the brine or not.