Let's get pickled! Spicy dill pickled, to be exact. I know I exaggerate a lot when it comes to what's going on in my garden, but I am literally on cucumber overload. The first haul
1½ cups water
1 cup distilled white vinegar
½ cup apple cider vinegar
1 tbsp coarse salt
3 lbs cucumbers, sliced in rounds or speared
8 cloves garlic (peeled)
¼ cup fresh dill leaves
3 tbsp pickling spice
3 tbsp crushed red pepper flakes
Wash jars with soap and water. Bring water, vinegars and salt to a boil in a saucepan and boil until salt has dissolved, whisking regularly. Allow brine to slightly cool. Pack cucumber slices/spears in the jars, then pack a few garlic cloves in each. Distribute dill, pickling spice and red pepper flakes into each jar. Pour brine to the top of the jar and secure tightly with the lids. Allow jars to cool to room temperature, then refrigerate. Allow to pickle for at least a week. Pickles last in the refrigerator up to one month.
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