Dill Pickles

This recipe comes from Tinicum CSA member Julia K. It’s an easy way to use cucumbers when they are in abundance. Also, it’s kinda cool that there’s no sugar in this recipe, but I swear they taste sweet. These are refrigerator pickles, so they should last about a year in the fridge. If you pressure can them, they could last much longer. Enjoy!

Brine Ingredients

  • 1 quart water
  • 6 tbsp. sea salt or kosher salt
  • 2 cups white vinegar
  • 2 cups apple cider vinegar
  • Vegetable Ingredients

  • 5 cucumbers
  • 4 sprigs of dill
  • 4 garlic cloves
  • 4 tsp. whole peppercorns
  • 4 thai peppers (optional)
  • Preparation

    Dill Pickles, Ingredients
    1. Pour 1 qt. of water into a sauce pan and add the salt. Bring to a boil.
    2. Stir in the white vinegar and the apple cider vinegar. Turn off heat.
    3. Chop up your cucumbers, either in long spears or in slices. The next time I make these, I’ll probably slice all of them so I can use them in sandwiches.
    Dill Pickles, Cucumber Chop
    4. Fill 4 quart jars with the chopped cucumbers.
    Dill Pickles, Filled jars
    5. Add one tsp. of whole peppercorns to each jar.
    6. Add a sprig of dill to each jar.
    7. If you like garlic, add a clove of garlic to each jar.
    8. If you like hot peppers, add a thai pepper to each jar. Just to let you know, the whole thai pepper won’t make the pickles spicy. It adds only a little spice. But if you’re someone who likes spicy food, you can choose to eat the thai pepper at some point during your consumption of the pickles and you’ll like it : )
    9. Carefully run hot water over the outside of each jar to adjust the temperature of the glass before pouring the brine over the veggies.
    10. Pour the brine into each jar, filling it.
    11. Cap each jar, let cool, then put in your fridge. Begin eating the next day.
    Dill Pickles, Complete

    Enjoy on sandwiches or on a plate next to your sandwich.

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