Randy Kaylor has been well known over the years to make not only crazy great pickles, but he will also pickle, then fry pretty much anything. I am pretty sure we were invited to all the parties growing up because he would bring his famous pickles. He has even made a special Colt Ford batch from time to time. All the ingredients are grown in his backyard in Alabama. In honor of Father’s day he has given me his recipe to share.
What You Need
1 1/2 pounds Kirby or Persian cucumbers
4 garlic cloves, peeled and smashed
2 teaspoons dill seed
1/2 teaspoon red pepper flakes, optional
1 cup cider vinegar
1 cup water
1 1/2 tablespoons pickling salt or kosher salt
2 wide-mouth pint jars with lids
Large pot, if canning
- Prepare the jars: If you are planning to can your pickles for long-term storage, bring a large pot of water to a boil and sterilize the jars and their lids. If you are planning to make refrigerator pickles, simply washing the jars and lids is fine.
- Prepare the cucumbers: Wash and dry the cucumbers. Trim away the blossom end of the cucumber. Leave the pickles whole, cut them into spears, or slice them into coins, as preferred.
- Add the spices to the jars: Divide the garlic, dill seed, and red pepper flakes (if using) between the pint jars: 2 smashed cloves, 1 teaspoon dill seed, and 1/4 teaspoon red pepper flakes per jar.
- Pack the pickles into the jars: Pack the pickles into the jars. Trim the ends if they stand more than 1/2 inch below the top of the jar. Pack them in as tightly as you can without smashing the cucumbers.
- Bring the pickling brine to a boil: Combine the vinegar, water, and salt in a small sauce pan over high heat. Bring to a rolling boil. Pour the brine over the pickles, filling each jar to within 1/2-inch of the top. You might not use all the brine.
- Remove air bubbles: Gently tap the jars against the counter a few times to remove all the air bubbles. Top off with more pickling brine if necessary.
- Tighten the lids: Place the lids over the jars and screw on the rings until tight.
- Optional — Process the pickles for longer storage: For longer storage, place the jars in a boiling pot of water. When the water comes back to a boil, set the timer for 5 minutes and remove the jars immediately. Make sure the lids pop down; if they do not, refrigerate those pickles and eat them first.
- Cool and refrigerate: Let the jars cool to room temperature. If you processed the jars, they can be stored on the shelf. If unprocessed, store the pickles in the fridge. The pickles will improve with flavor as they age — try to wait at least 48 hours before cracking them open.
- Storing canned pickles: Canned pickles will keep for at least a year on the shelf and for several weeks in the refrigerator once opened; refrigerator pickles will keep for several weeks.
- Dilly beans and other pickles: Many other summer vegetables can be pickled following this method — green beans (aka dilly beans), okra, garlic scapes, etc. Experiment to find your favorites!
- Other flavors: Dill isn’t all you can make! Swap out the dill seed for tumeric, black peppercorns, mustard seeds, or any other spices that sound good to you.
- Making a larger batch: Keep the ratio of vinegar, water, and salt the same, and make enough to top off all your jars of pickles.
Now what to do with leftover Pickle Juice:
“Pickleback” which is a whiskey shot followed by a chaser of pickle juice. Try it. (1 oz. whiskey, 1 oz pickle juice)