My dad’s crunchy, garlicky dills accompanied the majority of the sandwiches I ate as a child. They were perfectly crisp every time—that satisfying snapping sound accompanying each bite was one of the best things about them—a feat my dad achieved simply by using small, firm, freshly picked cucumbers. Try to pick cucumbers that are already short enough to fit easily in the jar, about 4 inches long for pint jars. Or, for unexpected shape, taste, and color, make them using round yellow lemon cucumbers cut into wedges.

　　

Ingredients

makes 6 pints

　　20 to 22 small Kirby cucumbers (about 3 1/2 pounds)

　　12 sprigs fresh dill

　　12 small chile peppers

　　12 garlic cloves

　　4 cups distilled white vinegar

　　2 cups water

　　1/3 cup kosher salt

　　2 tablespoons sugar

　　2 teaspoons dill seeds

　　3 bay leaves

　　10 whole black peppercorns

　　10 whole cloves

　　

Step 1

Rinse the cucumbers, drain, and trim and slice each lengthwise into 4 wedges. If preserving the pickles, sterilize six 1-pint heat-tempered canning jars (see Know-how, page 291).

　　

Step 2

To each jar, add 2 dill sprigs, 2 chile peppers, and 2 garlic cloves. Tightly pack the cucumber wedges in the hot jars, leaving about 1/2 inch of headspace to ensure a proper seal.

　　

Step 3

Combine the vinegar, water, salt, sugar, dill seeds, bay leaves, peppercorns, and cloves in a large pot and bring to a boil, stirring until the sugar dissolves, about 1 minute.

　　

Step 4

Pour the hot liquid over the cucumbers, maintaining the 1/2-inch headspace.

　　

Step 5

For refrigerator pickles, seal the jars tightly and cool to room temperature. Refrigerate for 2 weeks to allow the flavors to develop before serving. Store in the refrigerator until ready to serve, or for up to 1 month.

　　

Step 6

For preserved pickles, process in a hot water bath for about 20 minutes to vacuum-seal (see Know-how, page 291). Let cool to room temperature, check the seal, and store in a cool, dark place for at least 2 weeks to allow the flavors to develop before serving, or for up to 6 months. Refrigerate after opening.

　　Reprinted with permission from Sara Foster's Southern Kitchen: Soulful, Traditional, Seasonal by Sara Foster. Copyright © 2011 by Sara Foster. Published by Random House. All Rights Reserved.Sara Foster is the owner of Foster's Market, the acclaimed gourmet take-out store/cafés in Durham and Chapel Hill, North Carolina, and the author of several cookbooks including The Foster's Market Cookbook, winner of the Best Cookbook Award from the Southeast Booksellers Association. She has appeared numerous times on Martha Stewart Living Television and NBC's Today show. She has also been featured in magazines such as More, House Beautiful, and Southern Living, and is featured regularly in Bon Appétit.