DILL PICKLES
These tangy cucumber and onion pickles are served at Mission Chinese Food in New York City.
Provided by Danny Bowien
Yield Makes about 2 cups; Serves 6
Number Of Ingredients 9
Steps:
- Combine the cucumbers and onions in a medium bowl and salt them generously. They should be as salty as you want your final pickles-about as salty as a potato chip. Add the garlic, dill, and spices and toss to mix. Cover the bowl tightly with plastic wrap and refrigerate overnight.
- The next day, drain off any liquid that has leached out of the onions and cucumbers. Douse the vegetables with the white vinegar and marinate, covered, for 3 to 4 hours in the fridge.
- Drain off the vinegar and store the pickles, covered, in the fridge. They'll last for a week. Add more chopped dill before serving.
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