Recipe: DC Central Kitchen's House-Brined Pickles

Adapted from a recipe presented at a People's Garden "Chef in the Garden Workshop." For more recipes, including Afghani Sweet and Spicy Pumpkin Kabobs and Roasted and Curried Butternut Squash Soup, click here.

    • Cut 6 lbs cucumbers into half-inch-thick slices. Place them in a large container.
    • Peel two heads of garlic and add the garlic cloves to the cucumbers, along with two bunches of fresh dill and 1 cup of dry dill.
    • In a second large container, mix 5 cups vinegar, 8 cups water, ¾ cup kosher salt, and ½ cup sugar until the salt and sugar dissolve. Pour this over the cucumbers.
    • Place the cucumbers in the refrigerator and stir every few days. Depending on how sour you like your pickles, they should be ready in one to two weeks and will keep for up to one month.

Presented by

Daniel Fromson, a former associate editor at The Atlantic, is a writer based in Washington, D.C. He writes regularly for The Washington Post. His work has also appeared in Harper's Magazine, New York, and Slate.

Adults Who Live In Treehouses

A treehouse can be an ideal office space, vacation rental, and way of reconnecting with your youth.

Join the Discussion

After you comment, click Post. If you’re not already logged in you will be asked to log in or register.

blog comments powered by Disqus

Video

The Best 71-Second Animation You'll Watch Today

A rock monster tries to save a village from destruction.

Video

The Case for Napping at Work

Most Americans don't get enough sleep. More and more employers are trying to help address that.

Video

A Four-Dimensional Tour of Boston

In this groundbreaking video, time moves at multiple speeds within a single frame.

Video

Who Made Pop Music So Repetitive? You Did.

If pop music is too homogenous, that's because listeners want it that way.

Video

Stunning GoPro Footage of a Wildfire

In the field with America’s elite Native American firefighting crew

More in Health

Just In