- This topic has 0 replies, 1 voice, and was last updated August 4, 2019 at 5:25 pm by .
- August 4, 2019 at 5:25 pm #577801
2 lbs pickling cucumbers
1 pint water
1/4 cup plus 2 tbs apple cider vinegar
1 1/2 tbs kosher salt or another non-iodized salt
1 tbs sugar or 2 tsp honey
4 cloves garlic peeled
2 dill flower heads or 2 sprigs fresh dill leaves or 1 tsp dried dill weed
1 tsp whole mustard seeds
1/2 tsp whole black peppercorns
Optional: 2 to 4 grape leaves
Cut a thin sliver off of the end of the cucumber that had the flower opposite the stem end. The reason for this is that the blossom end of the cucumber contains enzymes that can result in a mushy pickle. Leave the cucumbers whole if they are small, or cut lengthwise into spears.
Bring the water, vinegar, salt, and sugar to a boil, stirring once or twice to dissolve the salt and sugar. Let cool to room temperature.
Place the garlic cloves and one of the grape leaves, if using, into the bottom of a clean glass quart jar or a couple of pint-sized jars. Note that because these are refrigerator pickles that will not be canned, no need to use special canning jars or lids. And no need to sterilize the jars.
Pack the whole cucumbers or spears into the jar(s) vertically, adding the remaining spices and herbs. Be sure to pack the cucumbers in tightly so that they will not float up out of the brine.
Pour the cooled brine into the jar(s) over the other ingredients, being sure to completely cover the cucumbers with the liquid. Secure lids, and place in the refrigerator.
The pickles will be ready to eat in 4 days, much better to wait a week, and even better to wait 2 weeks before sampling. They will keep in the refrigerator for 3 to 4 months but will start to lose their crunch after that.
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