Garlic Dill Cucumber Pickles
I like my cucumber pickles extra garlicky and a little spicy. How do you like yours?
When you love pickles as much as I do you feel very incentivized to make your own. Unlike store bought pickles, you have the utmost control of what goes into it. You can choose if you want them more garlicky or spicy or even sour. You can get exactly what you enjoy for a fraction of the cost and you can utilize cucumbers when they are at their finest. It is very possible for everyone to make the most delicious pickles. With minimal effort and only a few ingredients, you too can gain entry to pickle nirvana.
Garlic Dill Cucumber Pickles
1 pound fresh kirby cucumbers
2-4 sprigs fresh herbs dill
1 to 2 teaspoons whole spices; black peppercorns,
crushed red pepper flakes, celery seeds
2 large bay leaves
2 cloves garlic, whole smashed
1 cup white vinegar
1 cup water
1 tablespoon kosher salt
Prepare the jars. Wash 2 wide-mouth pint jars, lids, and rings in warm, soapy water and rinse well. Set aside to dry, or dry completely by hand.
Prepare the cucumbers. Wash and dry the cucumbers. Submerge the cucumbers in a large bowl of ice water. Taking care to make sure the ice covers the cucumbers. Leave for 5 minutes.
Cut into desired shapes and sizes. Repeat the ice water bath once cut for another 5 minutes.
Add the flavorings. Divide the herbs, spices, or garlic you are using between the jars.
Pack the cucumbers into the jars, making sure there is a 1/2 inch of space from the rim of the jar to the tops of the vegetables. Pack them in as tightly as you can without smashing the flesh of the cucumbers.
Make the brine. Place the vinegar, water, salt, and sugar (if using) in a small saucepan over high heat. Bring to a boil, stirring to dissolve the salt and sugar. Pour the brine over the vegetables, filling each jar to within 1/2 inch of the top. You might not use all the brine.
Remove air bubbles. Gently tap the jars against the counter a few times to remove all the air bubbles. Top off with more brine if necessary.
Seal the jars. Place the lids on the jars and screw on the rings until tight.
Let the jars cool to room temperature under towels. I do this to create a seal on the jar without overcooking the cucumber, you can look at my recipe for Pleasantly Tart Raspberry Jam for reference on this canning technique.
Once sealed. store the pickles in the refrigerator or in your closed pantry. I usually only store in the fridge when I make small batches. My larger batches always end up in my canning pantry for the winter.
The flavor of the pickles will improve as they age — try to wait at least 48 hours before cracking them open. I usually wait up to 8-10 days for my preferred flavor and texture.
*Notes: This recipe can be easily doubled or tripled. I tend to make these pickles in very large batches so I have them for the whole year.
Submerging your cucumbers in a ice water bath before packing them into jars helps to keep the skins and flesh crisp during the pickling process. I can be skipped but I like a crispy pickle and do not recommend skipping.
You will hear the popping sounds of the jars sealing as they cool, I let the jars cool near an open window for quicker cooling and sealing.
Make sure you have wide mouth jars and not standard jars. It makes packing the jars much easier because you can easily fit your hand in the jar.