Refrigerator Quick and Spicy Pickles

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.

Serves 32

Ingredients

• 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

Tools:

Cutting board, knife, large container with lid, pot able to hold a quart

Instructions

1. Wash the cucumbers and jalapeño pepper. You may need to gently scrub the cucumbers to remove dirt.
2. Remove the steam from the jalapeño pepper and slice it in half.
3. Put the cut jalapeño into the large container.
4. Slice the cucumbers into spears, halves, or chips.
5. Put the sliced cucumbers into the large container.
6. Peel the six cloves of garlic and place in the container with the cucumbers.
7. Put the 8 dried red peppers in the container with the cucumbers.
8. 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.
9. Put the coriander seed, cumin seed, mustard seed, and peppercorns into the pot and dry roast for about 30 seconds to a minute.
10. 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.
11. Let cool to room temperature and pour the contents of the pot over the cucumbers.
12. Put the dill flowers upside down over the cucumbers.
13. Add the ice cold water to finish cooling of cucumbers.
14. Put the lid on the container and refrigerate for at least 3 days before eating.

Notes:

These last up to three weeks in the fridge.

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