Damn Good Dills

This recipe for ‘refrigerator pickles’ comes from Portland’s own Gregg Higgins, owner and chef of Higgins Restaurant. Thanks to our star volunteer, Marianne Nelson, for the submission.

Ingredients:

• 1 quart cider vinegar
• 1 quart water
• 1/4 cup pickling spices
• 2 dried chipotle peppers
• 15 whole garlic cloves, peeled
• 3/8 cup kosher salt (scant 1/2 cup)
• 1/8 cup sugar
• 1/2 tsp. ground turneric
• 1 cup fresh dill, roughly chopped
• 4 quarts pickling cucumbers (rinsed well)
• 2 sweet onions, peeled and sliced slightly less than 1/2 inch thick

Directions:

1. In a non-reacitve pot, bring vinegar, water, pickling spices, peppers, garlic, salt, sugar, turmeric and dill to a boil.
2. Add cucumbers and onions, turn heat to medium low and simmer for 5 minutes.
3. Remove from heat and transer brine and vegetables to a clean, sanitized one -gallon (or 2 half gallon) non-reactive containerr(s).
4. Loosely cover and allow to cool to room temperature. Then tightly lid and refrigerate.
5. The pickles will be ready to eat in 3-4 days, and will keep at least 8 weeks (if they aren’t all eaten by then!).