Fanny Farmer Dill Pickles Recipe

Servings

1. As a Snack

Dill pickles are perfect on their own as a tangy, crunchy snack. Serve them whole, or slice them into spears or chips for easy nibbling. You can also pair them with a little bit of cheese and crackers for a simple, savory treat.

2. In Sandwiches and Burgers

A classic way to enjoy dill pickles is by adding them to sandwiches and burgers. They provide a nice contrast to the rich, savory flavors of grilled meats. Try them in a classic deli sandwich with pastrami or roast beef, or layer them on a juicy cheeseburger for added crunch and flavor.

3. In a Charcuterie or Snack Platter

Dill pickles add a zesty, refreshing element to any charcuterie board or appetizer platter. They pair beautifully with cured meats like salami and prosciutto, as well as with cheeses like cheddar, gouda, or brie. Add some olives, nuts, and fresh fruit to balance out the flavors.

4. As a Side Dish or Condiment

Serve dill pickles as a side dish with just about any meal. They go especially well with hearty comfort foods like fried chicken, pulled pork, or meatloaf. You can also serve them alongside grilled meats like steaks, sausages, or barbecue.

5. In Salads

Chop your dill pickles and toss them into potato salads, coleslaw, or pasta salads for an added burst of flavor. The tangy crunch can help cut through the richness of creamy salads and add a refreshing contrast to other ingredients.

6. In Bloody Marys or Cocktails

Pickles are a classic garnish for Bloody Mary cocktails, giving a savory touch to the drink. You can also use dill pickle spears as a garnish in other cocktails like a Gibson or a pickle martini. The brine adds a salty, tangy kick that complements the flavors of your drink.

7. On a Pizza

For a unique twist, try adding sliced dill pickles to your pizza. They pair especially well with pizzas that have rich ingredients like bacon, sausage, or creamy ranch dressing. Pickles bring a burst of freshness that contrasts nicely with the richness of the pizza.

8. As a Topping for Fries

For a fun twist on traditional fries, top your fries with sliced dill pickles and a drizzle of pickle brine or ranch dressing. This pickle-fried potato combo is deliciously tangy and crispy!

9. In Tacos or Wraps

Add some sliced dill pickles to your tacos or wraps for an extra layer of crunch and tang. They pair especially well with pulled pork, chicken, or fish tacos, providing a refreshing contrast to the other savory ingredients.

10. As a Relish or Chutney

Finely chop dill pickles and mix them with other ingredients like onions, peppers, or even fruit to create a quick relish or chutney. This can be served on top of hot dogs, sausages, or even grilled meats for a tangy burst of flavor.

Tips

1. Choose the Right Cucumbers

For the best texture and flavor, always opt for pickling cucumbers, not regular slicing cucumbers. Pickling cucumbers are firmer and have thinner skins, which help them absorb the brine better and stay crisp. If you can, buy them fresh from a local farmer's market or from a store with high turnover to get the freshest cucumbers possible.

2. Use a Good Vinegar

Vinegar is the backbone of your brine, so choosing a good-quality vinegar is essential. White vinegar is the most common in dill pickle recipes, but you can experiment with apple cider vinegar for a slightly different, mellower flavor. Make sure the vinegar has at least 5% acidity to ensure proper preservation.

3. Keep the Brine Balanced

The key to great dill pickles is the right balance of vinegar, water, and salt. Too much salt can make the pickles overly briny, while too little may not preserve them well. The typical ratio is about 1:1 for vinegar and water, with 1/4 cup salt per 6 cups of liquid. You can adjust the salt to your taste, but don’t go below this ratio to ensure proper preservation.

4. Don’t Skip the Garlic and Dill

The garlic and dill are what give pickles their signature flavor. Fresh dill is preferred for its aromatic oils, but you can also use dill seeds. When adding garlic, feel free to use more than the recipe suggests if you like a stronger garlic flavor—it’s all about personal preference.

5. Pack the Jars Tightly

Pack the cucumbers as tightly as you can without crushing them. This helps them stay submerged in the brine and ensures more even flavor distribution. If you like your pickles on the spicier side, consider adding a couple of dried chili peppers or a few peppercorns for an extra kick.

6. Let Them Sit

Pickles need time to develop their flavors, so don’t rush the process. While you can technically eat them right after pickling, it’s best to let them cure for at least two weeks in a cool, dark place. The flavors will continue to meld and deepen during this time. The longer they sit, the more intense the dill and garlic flavor will become.

7. Consider Cold or Hot Packing

Traditional recipes, like those from Fannie Farmer’s era, often use the "hot pack" method where the brine is heated before being poured over the cucumbers. This can help the flavors meld faster and may result in a firmer pickle. However, cold packing (where you just pour room-temperature brine over the cucumbers) is another method that’s easier and still effective if you prefer a less intense brine flavor.

8. Ensure Proper Seal and Storage

If you’re canning your pickles, be sure to properly seal your jars to prevent contamination. After processing in the water bath, check that each lid has sealed by pressing the center of the lid to see if it pops back. If it does, the jar hasn’t sealed correctly, and it may need to be reprocessed or refrigerated.

9. Taste and Adjust for Next Batch

If this is your first time making pickles, don’t be afraid to adjust the recipe next time based on your tastes. Perhaps you'd like more dill or garlic, or maybe you want a sweeter pickle with some sugar. The beauty of homemade pickles is that you can personalize them to suit your preferences!

10. Be Patient

Patience is key in the world of pickling. After two weeks, the pickles should be ready to eat, but they will only continue to improve with time. Let them sit for at least a month for the best flavor and texture.

Ingredient Substitutes

If you find yourself missing some ingredients for the Fannie Farmer Dill Pickles recipe or want to make adjustments based on your preferences or dietary needs, here are some potential substitutes you can try:

1. Cucumbers

• Substitute: If you can’t find pickling cucumbers, you can use regular cucumbers, but they tend to be less firm. Alternatively, Persian cucumbers are a great option as they are smaller, have thin skin, and maintain a good texture when pickled.

2. Vinegar

• Substitute: Fannie Farmer’s recipe calls for white vinegar, but if you prefer something milder or more complex, you can use apple cider vinegar. It adds a slight sweetness and depth to the brine. Another option is white wine vinegar, which is milder but still acidic enough for preservation.

3. Salt

• Substitute: For kosher salt (commonly used in pickling), you can use sea salt or pickling salt as substitutes, as these also dissolve easily and don’t contain additives. If you’re looking to reduce sodium intake, you could try Himalayan pink salt, but remember the taste might vary slightly.

4. Garlic

• Substitute: If you don’t have fresh garlic, you can use garlic powder or garlic flakes. One teaspoon of garlic powder is roughly equivalent to one clove of fresh garlic. If you prefer a milder flavor, try shallots or onion powder as alternatives.

5. Dill

• Substitute: Fresh dill is key to giving the pickles their signature flavor, but if you don’t have it, you can use dried dill. Use about 1 tablespoon of dried dill for every 3 tablespoons of fresh dill. Alternatively, if you prefer a different herbal flavor, tarragon or fennel fronds can also offer a unique twist.

6. Mustard Seeds

• Substitute: If you don’t have mustard seeds, you can use yellow mustard powder or mustard oil. Alternatively, celery seeds can provide a similar aromatic flavor.

7. Peppercorns

• Substitute: If you don't have whole peppercorns, you can use crushed black pepper as a substitute. Just be mindful that the flavor might be a little more intense.

8. Sugar

• Substitute: While Fannie Farmer’s recipe uses a small amount of sugar to balance the vinegar’s acidity, you can skip the sugar for a more traditional tart pickle or substitute with honey, agave nectar, or stevia if you want a healthier alternative.

9. Water

• Substitute: You don’t typically need a substitute for water, but if you want a richer flavor, you could use mineral water or filtered water instead of tap water to ensure that the brine’s flavor isn’t diluted by chlorine or other impurities.

10. Spices (Optional)

• Substitute: If you're looking for extra flavor, you could add a dash of coriander seeds, bay leaves, or red pepper flakes. These can add a bit of heat or earthiness, depending on your taste.

11. Chili Peppers

• Substitute: For a spicy kick, you can substitute chili peppers or jalapeños for the dried red pepper flakes. Adjust to your desired spice level.

Experiment with these ingredient swaps, you can personalize the flavor of your dill pickles while still staying true to the traditional spirit of the Fannie Farmer recipe. Just remember that any changes will alter the final flavor, so start small and taste along the way!