add to shopping list Ingredients

1 quart fresh cucumbers
1 head fresh dill
1 1/2 tablespoons non-iodized salt (pickling salt)
1/2 cup pickling vinegar (40-60% grain strength)
1 1/2 cloves garlic
1 tablespoon pickling spice

Preparation

Scrub off prickly nubs and dirt from the cucumbers. Tightly pack cucumbers in a quart jar, chop dill head & sprinkle in jar, add remaining ingredients, fill jar with cold water, screw on cover, shake to dissolve salt, refrigerate and don't use for 2 weeks!

~ Find and use your favorite pickling spice, different blends change the flavor substantially.
~ Slice large cucumbers or pack smaller whole cucumber into the jar.
~ Add more garlic; to taste
~ Thinly slice a small jalapeno pepper or add a couple of pinches of crushed chili peppers for a spicy zing!
~ Cider vinegar adds a little sweetness.
~ When the pickles are all eaten add 6-8 hard boiled eggs to the brine; let them season for 10 - 14 days. Absolutely delicious to use for deviled eggs, to slice into homemade potato or mac salad, or just to eat and enjoy.

Post a Question or Comment

Reviews

2/05/10

Theresa111 says:

I am going to use this recipe when my niece and I get together to preserve.

Post A Review