There are always pickles in the refrigerator in our house. Home from work and need something to tie you over until dinner? Eat a pickle. Finished lunch but it wasn’t quite filling enough and you’re hungry an hour later? Eat a pickle. Purchased 12 mason jars and want to figure out how to start canning?
Eat Make a pickle.
I really enjoyed this pickling process and it’s very customizable. It’s a bit time consuming, but not difficult. The hardest part is waiting to see if they’re good! I plan to open the first jar a week after canning to see how the flavor is, if it’s a bit weak, I’ll open the other jars sporadically to see what the sweet spot is. Boiling these jars as a last step is what makes them shelf stable and will allow them to last that long. An update shall come in a few days to determine the success or failure of this recipe.
4 mason jars
3 cups filtered water
3 cups apple cider vinegar
1/2 cup coarse salt
3 Tablespoons of fresh dill, chopped
2 Teaspoons red chili flakes
6 cloves garlic, sliced
2 Tablespoons mustard seeds
2 Tablespoons black pepper seeds
1. Wash jars and lids with soap and water. Boil in water to sterilize, if desired.
2. Combine water, vinegar, and salt in a saucepan. Bring to a boil until the salt dissolves to create a brine.
3. Equally distribute the dill, chili flakes, garlic, mustard and pepper seeds into four mason jars.
4. Cut up the cucumbers as desired, I used spears and chips. Place them into jars without over crowding.
5. Pour the brine over the pickles, leaving a quarter of an inch from the top of the jar.