Monday again.....where does the weekend go? I hope everyone had a great one. These pickles just scream summer to me. I have been making these for a few years now. Is there anyone that can resist a pickle? They go perfect with grilled cheese. You will not believe how easy it really is to pickle just about any vegetable. I have done cauliflower, carrots, peppers and of course cukes. There are many different versions out there. I happen to like garlic dill the best. Don't get me wrong bread and butter is fabulous as well. I'm a dill garlic girl.
3 pint jars (mason is works great or any jar with a lid)
2 Large English cucumbers
1 small onion
1 1/2 cups apple cider vinegar
1 1/2 cups water
1/4 cup sugar
2 tablespoons kosher salt
6 garlic cloves, peeled (2 per jar)
1/2 teaspoon whole mustard seed (per jar)
1/4 teaspoon crushed red pepper (per jar)
1/2 teaspoon black peppercorns (per jar)
6 fresh dill sprigs flowers attatched (2 per jar)
Wash and slice the cucumbers into spears. Slice the onion into rings.
In a large sauce pot, combine vinegar, water sugar and salt. Bring to a simmer.
Evenly distribute the onion rings to the bottom of jars. Add the spices and dill to each jar. Pack the cucumber spears firmly into the jars. You don't want to damage the cukes, but you do want make sure they are tightly stuffed.
Pour the brine into the jar, covering the cukes completely.
Tap jars gently on counter top to dislodge any trapped air bubbles.
Apply lids and let jars cool. When they've returned to room temperature, place jars in refrigerator. Let them sit for at least 48 hours before eating.