So you think you can pickle.

I'm obsessed with finding crunchy dill pickles.

No. Seriously. It's a problem. Ever since I was introduced to Claussen pickles, nothing else will do. Nope. I'm never going back to you, Bicks. I spurn you and your soft pickles.

The platonic form of pickle

Think about it? Does anyone really want a soft pickle? I mean, really? A soft pickle.

I thought not.

When I was at the St. Lawrence Market last week, I came across a big basket of pickling cucumbers and I just knew my time to shine was here.

Okay, they aren't Claussens... but these homemade babies rank a pretty close second! Man, so easy and delicious! All the crunch you could want!

Note: These pickles have a shelf life as they aren't processed in a hot water bath. I give them a week or two, but I'll update you if I die in the meantime.

Pickles That Will Make You a Legend

1 small sweet onion, very thinly sliced
2 lbs pickling cucumbers (they're small) scrubbed, and cut into ¼ inch thick rounds
a handful of dill, stems and all, coarsely chopped
1 tbsp mustard seed
2 tsp peppercorns
1½ cup apple cider vinegar
½ cup sugar
1 cup water
2 tsp dill seeds

Directions

Clear enough?

 1. In two clean quart jars, layer the onion, the pickling cucumber and the dill.

Just like so!

2.  Place peppercorns and mustard seed in a bag and crush with a mallet or frying pan. I'll admit, my mustard seeds stayed pretty whole.

3. Combine peppercorn mixture with remaining ingredients in a pot. Bring to a boil and stir just until sugar is dissolved. Divide liquid evenly between your two jars, place both in the fridge (without their lids on) for 24 hours, then cap with lids and bring them out to that bbq party you're invited to this weekend. Tell them you'll supply the pickles.

Then sit back and enjoy as your legend grows.

Go on. I'm pretty sure you deserve a beer or two for that.