I am the lucky recipient of a full box of cucumbers so I will be pickling all week! My family has three favorite recipes for pickles and I will share them as we process.
This recipe is for refrigerator dill pickles. They are simple, quick, and delicious. Its a great place to start if you are new to preserving or pickling. And the flavor is most similar to what we expect pickles to taste like ( from the store).
5 large cucumbers suitable for pickling ( small seeds, thin skin)
3 cups of water
6 tablespoons of white vinegar
3 tbsp kosher salt
2 tsp black peppercorns
1/2 tsp coriander seeds
1/2 tsp mustard seeds
4 cloves of garlic
8 small sprigs of dill
Mix the water, vinegar, and salt together in a large jar or pitcher. Shake or stir until all salt is dissolved. Set brine aside.
Set out 4 pint sized jars.
Crush cloves of garlic and place one in each jar with one small spring of dill. Sprinkle 1/2 tsp of peppercorns in each jar. Follow with 1/8 tsp of coriander and mustard seeds.
Fill the jars with cucumber sliced in spears or rounds. Pack them tight!
Place a sprig of dill on top the the cucumbers.
Pour the brine over each jar until the cucumbers are covered completely ( you should have enough brine to do this with a little left over).
Put the lids on jars and shake them a bit to mix ingredients throughout.
You technically can eat these after a few hours, but they will be best after 2-4 days. These pickles should keep for a month or more in the fridge. Keep the cucumbers covered in brine to maximize freshness and flavor.
recipe #2 Lacto Fermented Cucumber recipe