Dill Pickles

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Dill Pickles
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Dill Pickles

Recipe by Anything But Lima BeansDifficulty: Easy
Prep time

30

minutes
Cooking time

10

minutes
Total time

40

minutes

I get requests for homemade pickles every year. Homemade pickles have a nice crunch! The added onions and jalapeno are great on sandwiches as well! Bonus, pickles are great gut food because of the vinegar!

Ingredients

  • 3 cups water

  • 1 1/2 cups white distilled vinegar

  • 2 Tbsp kosher salt

  • 1 Tbsp each, mustard seed, sugar, black pepper corns, whole coriander. Optional pinch of red pepper flakes

  • 8 cloves garlic

  • Cucumbers, 8 Kirby cucumbers or small cucumbers

  • Optional, add thin sliced mild onion and sliced jalapeno pepper

Directions

  • Slice cucumber into desired shape (long spears, halves or slices). Place in colander and sprinkle with kosher salt. Let sit 20 minutes. Rinse and pat dry.
  • Mix water, vinegar, garlic, sugar, salt, mustard seed, coriander, black pepper corns and pepper flakes in a sauce pan. Bring to boil and boil for 5 minutes.
  • Place cucumbers, onion, jalapeno in jars, packing the cucumbers in tight.
  • Pour hot pickling water into each of the jars, making sure to get spices and garlic in each of the jars. Based on the number of cucumbers, it will take 2-3 jars.
  • Let jars cool on counter, then put the lid on and store in the fridge for up to a month.

Notes

  • I use other types of cucumber than just the kirby cucumber. The pickling will soften the outer peel so no need to peel them.

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