How do you make pickles?

I LOVE to have a jar of pickles on hand in the fridge and it's truly so easy to make them yourself: - Slice a cucumber into rounds, roughly 1/4" thick, then place them into a large glass jar, or large bowl. - Add 1/2 cup of water, 1/2 cup of white wine vinegar, 1/2 tablespoon of salt, a handful of dill, a couple of sliced garlic cloves, 1 teaspoon of red pepper flakes, 1 teaspoon of coriander seeds and 1 teaspoon of black peppercorns to a small pan and set over medium heat. - Stir the pickling liquid until it heats up enough for the salt to dissolve, then carefully pour it over the cucumber in your jar. Be careful not to let it boil and get too hot as it could shatter your glass jar.

Can I make the oil in advance?

Yes! This one keeps really well and the vibrant color of the dill isn't as important as it is to other dips. It will keep well in the fridge for up to 10 days. Just bring it back to room temperature before serving for the best flavor - you'll notice that the oil may solidify in the fridge but it'll soon loosen up as it sits at room temperature.

What's best to serve the oil with?

A big pile of lovely fresh bread is a non-negotiable in my mind. Try this no-knead chili cheese focaccia, rosemary parmesan bread or soft garlic flatbreads . Sourdough is lovely too.

Dill Pickle Bread Dipping Oil

Description

There’s nothing easier than a bread dipping oil for easy entertaining, and this umami-packed dill pickle version is a wonderful one that will please any pickle lover. Serve up with a big pile of fluffy chili cheese focaccia and watch it disappear.

Ingredients

Units Scale

1/2 cup olive oil
1/2 cup dill pickles, finely chopped
Handful of dill, chopped
1 garlic clove, crushed
1 teaspoon red pepper flakes
1/4 cup feta, crumbled

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Instructions

Mix the oil. I like to mix the oil in the lipped plate or bowl I’m going to serve it in, for ease. Add the olive oil, chopped pickles, dill, red pepper flakes, crushed garlic and feta and mix well to combine.
Serve. Enjoy the dipping oil with a big pile of fresh bread – I love it with chilli cheese focaccia or garlic flatbreads.

Notes

STORAGE INSTRUCTIONS: Keep any leftovers in the fridge for about 10 days – the oil will solidify as it cools but will become liquid again as it sits at room temperature.

INGREDIENT NOTES: Use your favorite dill pickles here – or make your own (see below). You can skip the feta if you like, but I love the creamy, salty element it brings.

HOW TO MAKE QUICK PICKLES: Slice 1 cucumber into rounds, and pack them into a large glass jar. Add 1/2 cup white vinegar, 1/2 cup water, 1/2 tablespoon salt, a handful of dill, 3 sliced garlic cloves, 1 teaspoon of coriander seeds, 1 teaspoon of red bell pepper flakes and 1 teaspoon of black peppercorns to a small pan and set over medium heat. Heat the mixture until the salt has dissolved, then pour it into the jar over the sliced cucumbers. Let sit for about 30 minutes before using, then store in the fridge.

Prep Time: 5
Category: dips
Method: no cook
Cuisine: american