I finally got taste the pickles I made the other day. Yum. Here’s the recipe:
4 cups apple cider vinegar
4 tbsp kosher salt
2 tbsp dill seed
4 peeled garlic cloves
6-8 pickling cucumbers or 2 large cucumbers
1 bunch fresh dill, rinsed and dried on a paper towel
1 tbsp black peppercorns or 1 tbsp coarse ground black pepper.
Combine vinegar, salt, dill and garlic. Cook on medium to boil. Lower heat and simmer for 10 minutes. Remove from heat and let cool.
Slice unpeeled cucumbers into 1/2 inch slices. Place in a bowl. Cut stems off the dill and cut the bunch into 2 inch long sprigs. Add the dill and black pepper to the bowl of cucumbers. Mix by tossing with your hands. Then, divide evenly into 4 pint-sized jars. Ladle the cooled brine into the jars.
Put the lids on the jars and shake to mix the brine and seasoning. Put the jars in the refrigerator. Don’t open for 4 days.
This recipe is easy to reduce or double. I made two 8 oz. jars and I really liked the flavor. I used the apple cider vinegar as the recipe called for but I’d like to try regular white vinegar next time to compare flavors. I’ve got a ton of cucumbers in my garden right now so I’ll have plenty to experiment with.
I don’t know where I got this recipe except that it’s from some unknown magazine.
If you’d like to share a pickle recipe that you like, please feel free to.