Sunday, January 17, 2010

Jalapeno Garlic Dill Pickles

These pickles are amazing and seriously so easy! For those of you who live in Novato and have been to Boca, they tasted just like their pickles, which I love. These pickles are crunchy, tasty and a little spicy. You will never want store bought pickles again! I made them for a party and people were raving, especially my friend Jeff! I served them with Lamb Sliders which he also LOVED! I will post that recipe tomorrow. xo

4 lbs Cucumbers, any kind, but I used the mini Persian type, sliced thick
4 Jalapeno Peppers, Sliced
10 Cloves Garlic, chopped
1 Bunch Dill Weed, chopped in 2 inch pieces

Mix cucumbers, jalapenos, garlic and dill, place in a container with a lid, where the mixture fills the container to the top.

Boil until salt is disolved:
1 C White Vinegar
1/3 C Salt
4 C Water

Pour hot mixture over cucumber mixture in container. Put the lid on the container. Let stand at room temperature until cool. Then refrigerate. YUM!






2 comments:

  1. Mike BiancanielloMay 25, 2010 at 2:09 PM

    YEAH BABY!

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  2. How long until they're ready to eat? I love Boca's pickles (to the point I've tried to bribe waiters and busboys to get the recipe but to no avail). I've made "similar" in my house, but they always end up tasting too much like vinegar. Thanks for sharing this. P.S. The new Boca Tavern (now open in place of Boca Steakhouse) has the same pickles listed on the menu as "jalapeno horseradish"...that explains that extra little kick and flavor I wasn't getting before.

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