A good friend of mine recently tweeted, “I don’t use the term “hog wild” lightly. Let’s just say there were Kirbys at the farmers market and leave it at that.”

This particular friend is a bit of a master pickler. Someone I am always striving to catch up to. Once, he made pickles that were so delicious, yet so spicy, that we all sat around crying as we ate them by the handful and essentially pepper-sprayed ourselves at the same time. A few weeks ago, the pickling cucumbers at the farmers market were so crisp, so petite and so lovely, that I have to admit to going a bit hog wild myself. I raced home and pickled them that very hour.

I had every intention of making garlicky dill pickles, probably with a few big chunks of jalapeno for spice (though not nearly as much as the Death Pickles mentioned above). Unfortunately, as my brine came to a boil on the stove I realized I didn’t have any dill. And so, like some kind of hell-possessed contrarian, I turned to the ridiculous amount of basil I’d brought home from the market. It was a long-shot. I’d never heard of putting basil in pickles before and worried it might go limp and brown in the bottom of the jar as the cucumbers soaked up their vinegar bath. As it turns out, the basil lends a lovely, floral, mildly licoricey flavor to these little guys, proving once again that enough vinegar and salt will fix any mistake.

Basil Pickles

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Author: Rebecca Orchant - Adapted from The Joy of Pickling, by Linda Ziedrich
Total Time: 20 minutes
Yield: 1 quart 1x

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Description

These basil pickles offer a unique twist with a floral, mildly licoricey flavor, thanks to the fresh basil, creating a delightful vinegary and salty snack.

Ingredients

Units Scale

1.5 pounds pickling cucumbers
8 peppercorns
1 large garlic clove, peeled, smashed and cut into a few chunks
1 jalapeno, cut into thick slices
2 stalks basil
1 cup distilled white vinegar
1 cup water
2 tablespoons kosher salt

Instructions

Gently scrub the cucumbers and halve or quarter them lengthwise.
In a small saucepan, combine the vinegar, water, and kosher salt. Bring the mixture to a boil, stirring until the salt is dissolved.
Place the peppercorns, jalapeno slices, and garlic chunks at the bottom of a 1-quart mason jar.
Pack the basil stalks and cucumber pieces tightly into the jar.
Pour the hot brine over the cucumbers and basil, ensuring everything is submerged and leaving about 1/2 inch of headspace at the top of the jar.
Seal the jar with a lid and let it cool to room temperature.
Refrigerate the pickles for at least 24 hours before serving to allow the flavors to meld.

Notes

If you don’t have dill, basil makes a great alternative, adding a floral note. Ensure the cucumbers are fully submerged in the brine to prevent spoilage. These pickles are best after 24 hours but can be stored in the refrigerator for up to a month. Adjust the amount of jalapeno to control the spice level.

Prep Time: 15 minutes
Cook Time: 5 minutes
Category: Side Dish
Cuisine: American