Pickling cucumbers in today’s CSA, and it turns out pickles are really easy to make!
Prep: about 15 minutes; Let sit overnight.
Ingredients
- 12 pickling cucumbers
- 1 garlic clove
- 6-8 sprigs dill
- 1 tsp. pickling spices (see below)
- ¼ cup kosher salt
- ¼ cup white vinegar
- 2 ½ quarts water, (9 cups)
Directions
- Clean the cucumbers. Halve or quarter them. Wash the dill.
- Flatten the unpeeled garlic with the back of a knife.
- Place the cucumbers, garlic, dill and pickling spices in a crock, glass jar or bowl are enough to allow at least 2 inches of space between the pickles and the top of the container.
- Bring the salt, vinegar and water to a boil and boil 2 minutes.
- Pour the brine over the cucumbers and weigh them down with a plate or heavy cups or cans on top. The brine should be at least 1 inch above the cucumbers.
- Keep at room temperature overnight, then refrigerate either in the crock or in jars. (Fill the jars with the brine and cover until eaten.)
Notes
Mix up pickling spices as follows:
2 Tablespoons mustard seed, 1 Tablespoon allspice, 2 tsp coriander seed, 2 cloves, 1 tsp ginger, 1 tsp red pepper flakes, 1 crumbled bay leaf and 1 tsp cinnamon.
Once the pickles are refrigerated in jars they will keep several weeks.
