It’s the most wonderful time of the year – pickle time! We just made our first batch of cucumber pickles over here and had to share. Cucumber pickles are so fast and easy to throw together. While we love the result from the more time consuming process of making “real” pickles, the “time consuming” part gets in the way too much to be practical these days.
So yesterday, we turned to the Ball Complete Book of Home Preserving for help and tried out the Refrigerated Dill Slices recipe (2006, p. 292). In about 2-3 weeks, we’ll know for sure how delicious they are!
Refrigerated Dill Slices: Makes about 5 pint-sized jars
8 1/4 cups sliced trimmed pickling cukes
2 cups white vinegar
2 cups water
6 tbsp canning salt
1/4 cup granulated sugar
2 tbsp pickling spice
7 1/2 tsp dill seeds
5 tsp mustard seeds
1 1/4 tsp whole black peppercorns
5 cloves garlic, halved
Set aside cucumber slices in large nonreactive bowl. In medium saucepan, combine vinegar, water, salt, sugar, and pickling spice. Bring to boil, stirring to dissolve sugar and salt. Reduce heat, cover and boil gently for 10 mins.
Pour pickling liquid over cucumbers, cover with waxed paper and let cool to room temp, about 30 mins.
In each pint-sized jar, place 1 1/2 tsp dill seeds, 1 tsp mustard seeds, 1/4 tsp peppercorns, and two garlic clove halves. Add cucumber slices to within a generous 1/2 inch head space of top of jar. Ladle pickling liquid into jar to cover cucumbers, leaving 1/2 inch head space. Apply lids. Allow to marinate in refrigerator for 2 weeks for best results, and use within 2 months.