To make cucumber pickles, trim the blossom end from cucumbers and either slice or keep whole, then pack tightly into jars containing garlic, dill seed and red pepper flakes. Bring vinegar, water and salt to a boil, and then add to the jars, leaving half an inch free at the top of each. Tap the jars to remove air bubbles, and then seal and store for at least 48 hours.
Cucumber Pickles with Dill
This recipe yields 2 pint jars of cucumber pickles.
Prep time: 10 min.
Cook time: 10 min.
Ready in: 48 hr 20 min.
- 1 1/2 lbs. Kirby or Persian cucumbers
- 4 garlic cloves, peeled and crushed
- 2 teaspoon dill seed
- 1/2 teaspoon red pepper flakes, optional
- 1 cup cider vinegar
- 1 cup water
- 1 1/2 tablespoon pickling or kosher salt
- Prepare the cucumbers
- Prepare jars
- Add cucumbers
- Prepare for storage
Wash and dry the cucumbers, and then trim the blossom ends. Either keep the cucumbers whole or cut them into spears or rounds.
Wash the jars and lids, and then add garlic, dill seed and red pepper flakes, if using, to each in equal measure.
Ensuring that they do not come within half an inch of the top of either jar, tightly pack the cucumbers into each. Take care not to crush them.
Bring the vinegar, water and salt to a boil in a saucepan set over a high heat. Pour hot into the jars, again ensuring that the top half inch is left free. Tap gently on a surface to remove air bubbles from the jars, then seal. Allow to cool at room temperature, and then place in the refrigerator for at least 48 hours. They will keep for several weeks.