Pickled Party Favors

My brother invited me and a few others to enjoy the Superbowl at his house this past weekend. Naturally, I wanted to bring something to contribute to the festivities (preferable something that didn’t require a trip to the grocery store).

I already had all of the ingredients for Mrs. Cleland’s Sausage Balls (a curious combination of cheese, sausage, and bisquick that yields something like a sausage biscuit), and I was planning to bring that. But I decided to look for other ideas just in case. My daily Food and Wine newsletter was touting delicious and healthy Superbowl snacks. Clearly, the idea of a healthy Superbowl anything was intriguing enough to check out their suggestions. That’s when I came across this recipe for Homemade Dill Pickles.

Yes, it’s kind of an odd contribution to a party that’s mainly focused on cheese products. But frankly, if you’re looking for a salty snack that’s not going to make your pants pop off the next day, then this is a solid bet.

This was probably the easiest thing I’ve ever made. EVER. Basically, all you do is slice the cucumbers, mix them together with the rest of the ingredients in a bowl, and then let it sit in the fridge overnight. And, presto, you’re done!

Another reason this recipe was great – I owned everything, including the cucumbers, which I had gotten earlier in the week thanks to my CSA.

For you pickle enthusiasts, I’m pasting the recipe below with my notes or you can go straight to the website to get it. Either way you look at it, it’s definitely pin-worthy.

Dill Pickles (courtesy of Bobby Flay)

1 1/2 cups distilled white vinegar
1/4 cup sugar (I forgot to add the sugar, whoops. It was still good though).
4 teaspoons kosher salt
1 teaspoon mustard seeds
1 teaspoon coriander seeds
3/4 teaspoon dill seeds (I didn’t have any, so I used dried dill instead. It worked perfectly)
2 cups hot water
2 pounds cucumbers, sliced 1/4 inch thick
3/4 cup coarsely chopped dill
3 garlic cloves, coarsely chopped
Combine the vinegar, sugar, salt, mustard seeds, coriander seeds and dill seeds in a bowl (I used plastic) with the hot water and stir until the sugar and salt are dissolved. Let the brine cool.
In a large bowl, toss the cucumbers with the dill and garlic. Pour the brine over the cucumbers and turn to coat. Place a small plate over the cucumbers to keep them submerged, then cover the bowl with plastic wrap. Refrigerate the pickles overnight, stirring once or twice. Serve cold.
The site said they stayed good for a week in an airtight container, but I bet they would stay good longer. I always ride the line when it comes to that stuff. The pickles were delicious on their own, but I couldn’t help thinking how great they’d be on a barbecue sandwich. Perhaps this will be next year’s contribution to the annual Porktober event hosted by my friend and fellow blogger of, The Poe Log.
Food for thought.