I grew dill this summer so I could make pickles. Heinie’s Market had pickling cucumbers and my dill was ready, so I knew the time was right to make pickles.
- 16 small pickling cucumbers
- 6 cloves of garlic
- 1 jalapeño
- 1 cup white vinegar
- 3 cups water
- 8 dried red hot peppers
- 1 tablespoon coriander seeds
- 2 tablespoons brown mustard seeds
- 1 tablespoon cumin seeds
- 1 tablespoon black peppercorns
- 2 tablespoons coarse sea salt
- 6 stalks of dill
- 1 cup ice cold water
Cutting board, knife, large container with lid, pot able to hold a quart
- Wash the cucumbers and jalapeño pepper. You may need to gently scrub the cucumbers to remove dirt.
- Remove the steam from the jalapeño pepper and slice it in half.
- Put the cut jalapeño into the large container.
- Slice the cucumbers into spears, halves, or chips.
- Put the sliced cucumbers into the large container.
- Peel the six cloves of garlic and place in the container with the cucumbers.
- Put the 8 dried red peppers in the container with the cucumbers.
- Strip the fronds from the dill stalks and cut the flowers of the tops off the stalks and save them. Wash the fronds and flowers.
- Put the coriander seed, cumin seed, mustard seed, and peppercorns into the pot and dry roast for about 30 seconds to a minute.
- Add the vinegar and 3 cups of water to the pot. Add the dill fronds and the salt to the pot. Bring to a boil and remove from heat.
- Let cool to room temperature and pour the contents of the pot over the cucumbers.
- Put the dill flowers upside down over the cucumbers.
- Add the ice cold water to finish cooling of cucumbers.
- Put the lid on the container and refrigerate for at least 3 days before eating.
These last up to three weeks in the fridge.