New to pickles? Try this simple recipe for dill pickles and see how easy it can be to pickle cucumbers on your own. Have fun with different spices or try adding peppers once in season! Be sure to refrigerate with this recipe.
- 4 cucumbers
- 1 1/3 c. water
- 2/3 c. vinegar
- 2 tsp. salt
- 1/2 tsp. sugar
- About 6 sprigs dill (to taste), chopped
- 3 cloves garlic, crushed
- 1 tsp. peppercorns
- 1/2 tsp. mustard seed (optional)
- 1/4 tsp. red pepper flakes (optional)
Combine vinegar, water, salt, and sugar in a saucepan over medium high heat. Whisk until salt and sugar are dissolved. Remove brine from the heat and cool. In the meantime, cut cucumbers into spears or slices and loosely pack them into glass jars. Add the spices, dividing evenly if you are using more than one jar. Once the brine is cool, pour over the cucumbers to cover them. If they are not completely covered, add a little more cold water. Refrigerate for at least a day before opening. Pickles will last 4-6 weeks but will start to lose crispness over time. Makes about one quart of pickles, adjust as needed.
-Robert, Topeka Growers Group