Every year when the season begins to change, I tell myself that I’m going to try making pickles. Last year, I even went as far as buying all the ingredients minus the actual cucumbers and seasonings! So when I started spotting fresh dill and cucumbers at the farmer’s market, I declared that this was the year of the pickle! I don’t even know why I had put it off for so long. These were easy!
adapted from freutcake
fills 4 medium (5 cup) jars
- 4.5 cups of distilled white vinegar
- 6 cups of water
- 6 tsp of kosher salt
- 4 pounds of small cucumbers (slices or spears)
- handful of fresh dill
optional: sliced garlic, mustard seeds, coriander seeds, chiles, fennel, peppercorns, cloves, garlic scapes
- Throughly wash your jars, lids, cucumbers, and fresh dill. Cucumber pickles do not need a water bath as the vinegar will stop any bacterial growth. If you wish to process them in a water bath, it will extend the shelf life (up to one year).
- Combine all of the ingredients into a medium saucepan and stir over low heat until the sugar and salt is dissolved.
- Pack the cucumbers in the jars, dividing the dill and other herbs.
- Once cooled, ladel the liquid mixture into the jars making sure to cover everything.
- Seal tightly and refrigerate. We used a mixture of dill, garlic, and fresh jalapeños. Obviously, the longer it sits, the more flavourable, but we couldn’t resist sampling them after a few hours and you could already taste the mix of seasonings!