We joined a CSA this year for fresh vegetables and I have gotten pickling cucumbers twice now. And both times I have turned them into pickles. The first batch tasted great but were entirely too salty. This is why we experiment! The second batch has a slightly different flavor, but I think they are delicious. And have a little bite to them, which I love in a pickle.
Quick & Spicy Garlic Dill Pickles
Ingredients
1-1/2 cups water1-1/2 Tbl kosher salt
3 Tbl apple cider vinegar {can also use white vinegar}
2 tsp black peppercorns
Optional: 1/4 tsp red pepper flakes, mustard seeds, celery seeds
1 large bunch of fresh dill
~6 Garlic cloves, smashed {I love a good, garlicky pickle, so I used about 3 large cloves per jar}
3-1/2 cups pickling cucumbers*
Instructions:
- Combine water, salt, vinegar, peppercorns and the optional ingredients in a small saucepan. Heat to a boil, turn down and simmer for a few minutes until the salt dissolves completely. Set aside to cool a bit.
- Meanwhile, cut your cukes. I actually like a combination of rounds and spears, because I find they fit into the jars a bit better when there are different shaped pieces to work with. Whatever tickles your fancy.
- Using pint sized mason jars, you will begin by placing a big ol' handful of fresh dill and one or two smashed garlic cloves.
- Fill your jars with cucumber pieces, making sure that you leave at least an inch at the top to ensure proper coverage when you add the brine.
- Add more dill and another clove of garlic. Here, you can also add a few more spices but because we cooked the flavor into the brine, it is not necessary.
- Fill your jars with the brine, making sure to cover the cucumbers completely. I recommend not filling to the brim, also, due to the cucumbers giving off a bit of liquid during the process of turning into pickles.
- I, personally, let it finish cooling before I top and put in the fridge, but you can do this a few different ways. You can screw on the lids now, and throw 'em right into the refrigerator. You can leave them on the counter for 2-3 days before putting away. Either way, though: you should wait at least 1 week before tasting.
Notes
- This recipe makes 2 jars of pickles but you can easily double, triple, quadruple it!
- You can use regular cucumbers for this recipe also, the most important thing is for them to be fresh! TIP: you know pickling cucumbers were picked at the right time when they are super bumpy.
- Personally, I don't think dried dill would substitute, but if you want to try let me know if it works!
- I love garlic, but you could cut back to 1 1/2-2 cloves per jar
- I also love spicy pickles. I used more red pepper flakes than noted above and the brine got super spicy. From here, I actually went one step further and strained the red pepper flakes out before adding the brine to the jars. The pickles definitely came out with a kick from the heat in the brine. I don't know that they would have tasted good if I didn't do that. So, definitely don't go overboard with the red pepper flakes unless you feel like removing them from the brine which was a pain in the you know what.