I am a pickle-holic! Olives, Dilly beans, Diakon and Dill PIckles are part of my diet. I have tried all kinds of recipes for dill picklets both pickled and fermented. I have never been able to get the fermented pickles to taste good. Not sure what I am doing wrong, as my SauerKraut and Kim Chee has always worked and I eat quarts of these fermented vegetables. So I have given up on fermenting dill pickles, but pickling the cucumbers has worked well for me. If you have a good recipe for fermenting, let me know. But you can try this recipe and I am sure you will enjoy these wonderful pickles.
Dill Pickles
Dill cucumber pickles.
Ingredients
- 2¼ lbs pickling cucumbers You can use English cucumbers sliced into "chips"
- 2 cups water
- 3 cups Apple Cider Vinegar (Organic)
- 2 TBS Pickling salt
- 1 large bunch of fresh dill
- ¼ cup honey
- 1 TBS yellow mustard seeds
- 2 tsp Dill seeds
- 2 TBS black peppercorns
- 10 garlic cloves cut into slices
- ½ Vidalia or sweet onion sliced into thin sliced
- ¼-½ tsp red pepper flakes This is optional, I prefer a bit more spice. This can also be left out.
Instructions
- Place the water, apple cider, pickling salt, honey, mustard seeds, dill seeds, and black pepper corns in a saute pan and bring to a boil. Boil for 5 minutes, then turn off the heat and let cool. It does not need to cool completely, just enough for you to pour over and fill the jars.
- As with any fermenting or pickling wash the canning jars, and tops in the dish washer.
- Wash the cucumbers, cutting off the flower end.
- Cut the cucumbers long ways into quarters. These can also be cut into 1/2 inch slices. If the curumbers are too long so that they can't be covered with the brine, cut them in half.
- Slice the onion and garlic. Divide so that you have portions for each jar.
- Once the jars are clean, pack them with the cucumber spears, garlic, onions and dill sprigs.
- Pour the pickling brine over the jar ingredients. You should have enough to cover the congtents.
- Cover the jars, and set in the refrigerator.
- You can eat these the same day, however, I much prefer to let them sit so there is a good dill pickle taste. They will keep for weeks, and frankly are better the longer they sit.
Tried this recipe?Let us know how it was!
