It’s New Year’s Eve! Either the dumbest or most festive occasion of the year depending on who you ask. I, myself, am torn betwixt the two. If I have something fun planned, then I am all aboard the New Year’s Eve train. If I have nothing fun planned and am pouting, then this holiday barely justifies as such and it’s free to leave the station while I cry on the platform and the smoke swirls around me in a way that is deeply wistful and Dr. Zhivago-esque.
Thankfully for everyone around me, this New Year’s Eve is going to be a fun and fancy dinner party with friends, cards, games, topped off with a champagne toast at our neighborhood pub! In honor of dinner parties any time of year, I thought it would be fun to share my go-to hostess gift and party must-have: pickles. I know, I know, here we go with the pickling again. But this recipe couldn’t be easier and if you need a quick addition to a charcuterie platter, or just something sweet and homemade to bring to the host, this recipe is for you. If you have five minutes then you can have pickles.
. 1/4 cup white vinegar
. 8-10 persian cucumbers, depending on size
. 2 cloves of garlic, minced or whole. Minced gives a stronger garlic flavor, while whole cloves are more subtle.
. 2 t. dill, fresh or dried (I find dried to be simplest, though purists might be annoyed with the shortcut)
. 1/2 t. salt
. Optional: 1 t. minced jalapeño, to make those pickles spice-aayyy!
1. Thinly slice your cucumbers and stack them in a jar.
2. Pour the vinegar over the top. It will seem like not nearly enough, but somehow, it is. Trust, my child.
3. Add garlic, salt, dill, then close the jar and shake it up! Leave in the fridge for at least four hours, but up to overnight before serving. If you can remember, flip the jar a few times, to make sure the brine is evenly distributed.
These will keep for about a week and they are beyond. Make them now.
PS – these make an excellent addition to dirty martinis. Call me crazy if you must, but there is something about a homemade pickle slice that compliments a cocktail onion in a gin martini in a way that if I’m wrong I don’t wanna be right, right? Right.