Fresh Pickles

What is it about pickles? My late father, Jim, loved them... sometimes sweet, often times savory... and they were always in the fridge growing up. As much as I like them, my daughter loves them even more. Not just any, mind you. Strictly kosher dills (standard size, certainly not those tiny jobbers), preferably Farman's in the jumbo size from Costco. She used to love to sit in front of her favorite shows, jar in front of her, eating herself silly with these things. Sadly, she wouldn't even try mine, adapted from a Bobby Flay recipe in the July 2009 issue of Food & Wine. These fresh pickles have a wonderful texture and talk about easy. They should keep well for a week in the fridge. When I make them again, I'll probably add a touch more salt, however.

Dill Pickles

1 1/2 cups distilled white vinegar
1/4 cup sugar
4 teaspoons kosher salt
1 teaspoon mustard seeds
1 teaspoon coriander seeds
3/4 teaspoon dill seeds
2 cups hot water
2 pounds Kirby cucumbers, sliced 1/4-inch thick or into spears
3/4 cup fresh dill, coarsely chopped
3 garlic cloves, thinly sliced

In a large, heatproof measuring cup, combine the vinegar, sugar, salt, mustard seeds, coriander seeds and dill seeds with the hot water and stir until sugar and salt are dissolved. Allow the brine to 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 plate over the cucumbers to keep them submerged, then cover bowl with plastic wrap. Refrigerate overnight, stirring once or twice. Serve cold.