I followed an online recipe for dill pickles and I really hope it turns out alright. I made a dozen jars with this recipe. For the next dozen though, I’m going to follow a different recipe just in case.
We were given a bunch of pickling cucumbers fresh from the farm. We went through and found all the cucumbers that could be baby dills. I found some good looking ones to make spears and slices. After putting some away for our own use. I sorted through the cucumbers to share with family, neighbors and husband’s co-workers.
Then I set out to brew the brine from a few different recipes I found. Some didn’t exactly have a length of time to set. When I used this recipe, I just bulked it up to fill more jars. This one alone only filled 2 small jars.
- 1 cup white vinegar
- 2 Tbsp. kosher salt
- 2 tsp. sugar
- 2 Tbsp. spices (dill seed, peppercorns, coriander seeds, mustard seeds)
- 2 cups water
- Cut the cucumbers the way you want them.
- Place them in the jars. (I put the jars in the sink to make less mess)
If you are making spears make sure they are 1/2 inch from the jar lid.
- Bring all the ingredients to a boil in a saucepan.
- Pour the brine over vegetables in jars.
- Close the lid to seal.
- Let cool
- Label and store
With this recipe I’m going to let them ferment for about 6 weeks before testing. I’m really hoping they turn out delicious. My husband and kids are addicted to pickles.
If you have a good recipe to recommend for my next batch, feel free to share in the comments. Thank you.