The Pickle 25 · No. 2 of 25

1. No.2Photo: McClure's

   Dill and sour

   Spicy Whole Pickles

   From McClure's · Detroit, Michigan · @mcclurespickles

   Vinegar●●○Hot$13 a jar

   A family recipe turned into a Detroit company. The spicy ones get chili, garlic and dill, and the brine is so good people drink it.

   These are the pickles that taught a lot of people a jar could be a gift. Garlic first, then the heat comes up behind it.

   Eat it withA smash burgerA Bloody Mary (use the brine)Fried chicken

   Order from McClure's ↗More from McClure's ↗

   Chef's quick version

   Spicy garlic dills

   15 min, then 1 day · makes 1 quart · A hot vinegar brine poured over raw cucumbers keeps the crunch. Chili flakes and a split fresh chili give both the quick heat and the slow one.

   Save to my recipes

   You need

   • 5 or 6 Kirby cucumbers (about 1¼ lb / 570 g), quartered into spears
   • 1 cup (240 ml) distilled white vinegar
   • 1 cup (240 ml) water
   • 1 tbsp kosher salt
   • 1 tsp sugar
   • 5 garlic cloves, smashed
   • 1 fresh red chili, split
   • 1 tsp red pepper flakes
   • 1 tsp mustard seeds
   • A big handful of fresh dill

   How to make it

   1. Pack the spears into a clean quart jar with the garlic, split chili, pepper flakes, mustard seeds and dill.
   2. Bring the vinegar, water, salt and sugar to a boil, stirring until dissolved.
   3. Pour the hot brine over the spears to cover. Tap the jar to knock out air bubbles.
   4. Cool to room temperature, close and refrigerate.
   5. Good after 24 hours, best after 3 days. Keeps 3 weeks in the fridge.

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

Next on the list

More lists like this

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