I saw this easy recipe a few months back and have been patiently waiting for some beautiful pickling cucumbers that I could turn into perfect pickles. At the Farmer’s Market last weekend I saw these in their crisp green glory and knew it was time to dig out the recipe.

A little bit of chopping and a few minutes later I had the prettiest jar of pickles. We tried our first spears last night and they are so fresh and crisp. We could only wait the minimum of 24 hours to get our first taste and I look forward to eating them as they continue to sit in the sweet, salty and spicy brine. They have a vinegary kick and not much heat, but I look forward to the flavors concentrating. I can already tell I’ll be making these all summer long.

Flavor update:  After 24-48 hours the flavor was mild and the spears are fresh and crisp. After 4 days in the refrigerator, the pickles are very flavorful with some good heat. Still crisp, fresh and now taste like the super-hero cousin of your grocery store dill pickle.

Spicy Dill Pickles

Recipe from Eating S/F

about 8 to 10 kirby cucumbers, quartered

1 1/2 T. fine sea salt

2 T. sugar

1 1/2 C. distilled white vinegar

2 T. coriander seeds

8 garlic cloves, peeled and halved

3 jalapenos, halved with seeds mostly removed

8 dill sprigs

1. Pack the dill sprigs, cucumber spears and jalapenos into a clean 2 qt. glass jar.

2. In a container with a tight sealing lid (I used a small ball jar) combine salt, sugar, vinegar, coriander seeds and garlic halves. Seal the top and shake vigorously until the sugar and salt dissolves.

3. Add brine to the jar with the vegetables and pour 2 cups of water in as well. Add more water until vegetables are completely submerged.  Seal tightly.

4. Refrigerate for at least 24 hours before eating and store up to one month.