A quick, easy and delicious way to make your own dill pickles without a canner.
This recipe will make one quart jar of pickles, that’s the big glass jar, but not the big big one!!
Wash & prep your cucumbers: Use 6-8 small pickling cucumbers. You can use larger store bought slicing cucumbers, however they may end up slightly softer than pickling cucumbers. Choose small, firm cucumbers.
Trim off 1/4 inch off the blossom end of the cucumber. Slice, coin or spear or leave your cucs whole and stuff jar tight.
Prep your jar: To your quart jar add 4 cloves of crushed garlic, 1 sprig of dill or 1 tsp dill seed, 1 tsp whole mustard seed, 1/2 tsp whole black peppercorns, & optional: 1 tsp pickling spice
Prep your brine: To your heavy pot add 1 cup white vinegar, 1 cup water, 3 tsp salt & 1/2 tsp sugar. Bring to a boil and stir until sugar dissolves. Simmer for 5 minutes.
Add cooled brine to jar to cover fully the cucumbers.
Screw on lid and ring, label with the date and store in refrigerator for at least 7 days before eating.
++Tip
As we eat the pickles, I will continue to add prepped cucumbers to the same jar and brine. As the growing season dwindles down I’m getting fewer and fewer pickling cucumbers and this system works well for always having a jar full of ready to eat pickles. Or prep a jar with brine and spices and add to it as you harvest.
If the brine doesn’t completely submerge the pickles, just add extra water directly to the jar.
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