Dill pickles are a staple in my house. Cucumbers are so inexpensive and easy to grow that it’s a shame to buy store bought pickles. Here is the recipe we use. Enjoy!
6 medium-sized cucumbers
2 cups cider vinegar
2 cups water
2 tsp pickling salt
4 tsp dill seeds
2 tsp mustard seeds
4 garlic cloves
1 tsp chili pepper flakes (optional)
Prepping the cucumbers:
Wash the cucumbers and cut the ends off.
Cut cucumbers into spears or medallions. I try to make the spears one inch shorter than the height of the pint jar so they sit inside perfectly and you can pack a lot in. If the cucumber is very seedy, I thinly slice off the line of seeds. Medallions should be cut thick.
Sprinkle 1 tsp of salt over all the cut pickles and put in a container to stand for 2 hours. This will draw the water out. Drain the water a few times. After two hours rinse the pickles off and rest them on a paper towel to dry.
Making the brine:
Mix 2 cups of water, 2 cups of cider vinegar, 1 tsp of pickling salt to a pot. While this is coming to a boil start prepping the jars.
Prepping the jars:
Use 4 hot sterilized pint (500 ml) jars. Inside each jar put 1 tsp of dill seeds, 1/2 tsp of mustard seeds, and a clove of garlic. If you want spicy pickles add 1/4 tsp of chili pepper flakes per jar.
Fill each jar with the cucumbers. Make sure there is a one inch space at the top.
Pickle the cucumbers:
Add the boiling brine to the jar as soon as possible so the jar doesn’t cool down. Leave a half inch head space at the top of the jar. Quickly put on the sterilized lids. Hot water bath for 10 minutes. Let stand 12 hours before tightening the lid ring.
Leave them to sit in a cool dark place for at least a couple of weeks.