Oh, baby. When I get a craving for something, there’s no stopping me. Well, except not being able to find ingredients. Ha! About 2 days ago, I really wanted to make pickles. I made them for the first time last summer and I was hooked big time. I haven’t had the opportunity to make them since. I went shopping for the ingredients and I couldn’t find dill. Total bummer. You really can’t make dill pickles without dill.
Yesterday was a different story. I got to the store nice and early and scored some dill! Yay for me, pickles would be made this morning.
Here are the starting ingredients:
And the star of the show
Now, I know what you’re thinking. “those are not pickling cucumbers”. And you would be right. Well, when I was at the store, I checked out the tiny, cute gherkins, made just for pickling and they were just over $3.00/lb. My first thought was “ouch”, I should just buy pickles. When I scanned the English cukes, they were only $.75/lb. That’s a significant savings. I will be honest, I was a little worried about these, but they worked perfectly. So, the honest answer is, I didn’t feel like paying so much for little picklers, when I got these gorgeous ones for a much better deal. Okay, now you know.
I have to say that dill is one of my favorite scents. Wait, I said rosemary was. I haven’t met a herb I didn’t like, so favorite of the day: dill!
After washing some jars, lids, and rings. I broke out the mandolin, which is one of those gadgets that you don’t use very often. If fact, I sometimes look at it and think “geez, why did I spend money on that thing, it just sits in the cabinet”. And then there’s a day like today, where I needed 4 English cucumbers sliced thin and it only took me minutes to do it. Money well spent.
I got my water, vinegar and salt boiling and I was almost ready to fill.
While I was waiting for the water to boil, I prepped the jars and was ready. There aren’t a lot of things that I have from my mom, but her old Ball canning funnel is one thing that I have put to good use over the last few years. It’s seen a lot of canning and I think about her every time I use it.
And the finished product. The hardest part is waiting a few hours until they’re ready. I always give them a little shake to get the spices going and then another shake after a few hours. The salt in the brine takes some of the water out of the cucumbers, so you don’t have to fill it all the way.
They’ll keep in the fridge for a couple of months and they’ll only get better! I actually couldn’t resist. We had to break one open after about 3 hours. They’re good already!
Here’s the recipe:
- 6 cups sliced cucumbers
- 4 cups water
- 2 cups white distilled vinegar
- 6 teaspoons kosher salt
- 6 good size sprigs of fresh dill
- 1 teaspoon whole coriander
- 6 cloves garlic, peeled and whole
- ½ teaspoon celery seed
- 1 teaspoon black peppercorns
- Wash and dry 6 pint size mason jars
- Slice or cut cucumbers in the shape that you would like
- In a large stock pot, boil water, vinegar and salt
- While the vinegar/water mixture is heating up, prepare your jars
- Mix coriander, celery seed and peppercorns in a bowl, divide evenly between jars
- Fill each mason jar with: 1 garlic clove, 1 good size sprig of dill, spice mixture
- Fill each mason jar with cucumbers, packing them tightly
- When water boils, turn off heat and fill each jar to the top, or slightly less, if desired.
- Put lids on and place in refrigerator
- Let sit for a few hours, shaking to disperse the spices
- Will last for 2 months in refrigerator