The Pickle 25 · No. 16 of 25

1. No.16Photo: Josh's Pickles

   Dill and sour

   Heritage Dill Wholes

   From Josh's Pickles · Utah

   Vinegar○○○No heat$11.99 a jar

   Josh Little makes craft pickles from family recipes a hundred years old, and markets them like a showman: his stunts, a pickle hot tub included, keep going viral.

   Behind the stunts is a very good, very classic dill. Big garlic, a real crunch.

   Eat it withA turkey sandwichPotato chipsA pickle plate

   Order from Josh's Pickles ↗More from Josh's Pickles ↗

   Chef's quick version

   Heritage dill chips

   15 min, then 1 day · makes 1 quart · Thin chips take the brine fast, so they're good the next day. Dill seed and fresh dill both.

   Save to my recipes

   You need

   • 1¼ lb (570 g) Kirby cucumbers, sliced ⅛ inch thick
   • 1 cup (240 ml) white vinegar
   • 1 cup (240 ml) water
   • 1 tbsp kosher salt
   • 1 tsp sugar
   • 1 tsp dill seed
   • 4 garlic cloves, sliced
   • A handful of fresh dill

   How to make it

   1. Pack the slices into a jar with the dill seed, garlic and dill.
   2. Boil the vinegar, water, salt and sugar.
   3. Pour over the slices to cover.
   4. Cool, close and refrigerate. Ready in a day; keeps 2 weeks.

   Chef's own quick version, in our words. It isn't Josh's Pickles's recipe: for the real thing, order the jar.

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Josh's Pickles didn't pay to be here. Order goes straight to their shop. The quick version is Chef's own, in our words.