Dill Pickles, as we all know, are a perfect companion when it comes to a variety of sandwiches or as a low calorie snack when eaten by themselves. I tasted many store bought brands and most of them are good, but not until I tried some made by a local farmer, did I realize how good these sour delights could be.
However, just like most good stuff, they come with a hefty price. So, this is one of the reasons why I wanted to venture out and make my own version, not only to save a few bucks but also to be able to control how much salt they had in them. With that being said, I started my own little research about pickles and I discovered that you don’t have to use heat necessarily in order to process (pickle) them.
I found the base for this from an online recipe and I added a few more ingredients to make it suit my taste and craving for spicy food. These pickles should be good for six weeks, although mine never made it that long since I make a small batch at a time.
I don’t do anything special and I use pickling cucumbers that are readily available at my local market. One thing I do with mine is to cut the crown part of the cucumber since I read that they have enzymes that can cause the pickle to lose crunchiness over time. Another thing: Although it is safe to use regular table salt for pickling, it is not suggested since it contains additives that could ruin the quality of your pickle. If you have Kosher or Sea salt on hand, that would be a good substitute as opposed to regular table salt.
Slices are optional, although I like mine in spears, but you can slice them however you like to tailor it to the food you are most likely to eat them with. Choosing a type of vinegar is also crucial; You may use any type of vinegar (white, cider, malt, etc.), but it is strongly recommended to use at least 5% acidity content in order to safely preserve your pickles.
So, if you’re looking to make your own pickles, try mine, you might like them.
- 3 cups water
- 1 1/2 cups white vinegar (5% acidity)
- 1 tablespoon sugar
- 1 tablespoon canning/pickling salt
- 8 Pickling cucumbers (approx. 6 inch pieces) cut into spears
- 6 Cloves garlic, whole
- 6 Heads fresh dill
- 3 Teaspoons whole mustard seeds
- 3 Teaspoon hot pepper flakes* (optional) – spicy hot version
- 3 Teaspoons coriander (optional)
- 3 Teaspoons whole black peppercorns (optional)
- 3 Teaspoons whole white peppercorns (optional)
- 1 ½ Teaspoons cayenne pepper powder* (optional) – spicy hot version
- 12 Pieces Thai peppers* (optional) – spicy hot version, stems removed
Stir water, vinegar, sugar, and pickling salt together in a saucepan over high heat. Bring to a boil; remove from heat and cool completely.
Using three 16oz. pickling jars, divide all ingredients into them as follows…
Place in each jar
- 2 garlic cloves
- 2 heads of fresh dill
- 1 teaspoon mustard seeds
- 1 teaspoon pepper flakes*
- ½ teaspoon cayenne pepper*
- 4 pieces Thai hot peppers * – stems removed
- Then – place cucumbers in the jar last
* Spicy hot version only!
- Pour cooled vinegar mixture in the jar until cucumber is fully submerged.
- Seal container with lid and refrigerate for at least 3 days before eating them.
- Enjoy, and please drop me a line and let me know how yours turn out.