We taste a lot of pickles. So when we find a new pickle that blows us away, it’s a pretty big dill. This classic dill is combined with fresh garlic and has a super satisfying snap.
When we first met Patrick of New Road Brinery at the Good Food Foundation’s mercantile in San Francisco, it was love at first bite. He only uses the freshest cucumbers, herbs and spices and each jar is made completely by hand in super small batches. So pucker up, pickle peeps.
TIP OF THE TONGUE
When you’ve polished off the jar of these homemade pickles, do not, we repeat DO NOT toss the juice. In the words of maker Patrick Gigliotti, “Pickle brine is a wonderful thing.” Indeed. So add some fresh sliced cucumbers to the empty jar and let it sit for a few days to make quick pickles (quickles?). Reduce, reuse, re-pickle.
Cucumbers, vinegar, water, dill, garlic, sea salt, mustard seeds, black pepper, coriander.