I reviewed recipes, comparing differences & trying to figure out what would suit our tastes. And I have to say, I was really pleased with the result! Very crisp, tart, and just a hint of heat…and plenty garlicky.
I’ve portioned out this recipe so you can make as many jars as you like.
INGREDIENTS: (per pint jar)
Approx. 2 pickling cucumbers (will vary based on size), sliced into fat coins*
1/2 cup water
1/2 cup vinegar
1 tsp pickling spice
2 tsp pickling salt
2 cloves garlic (I used minced, but you could use whole cloves with slits cut in to help release the garlicky goodness)
1/4 tsp crushed red pepper
1 tsp dried dill (or one dill head)
1/2 tsp peppercorns (can omit if your pickling spice already has peppercorns in it)
1/4 tsp citric acid (this will help with the crispness)
*When you slice the cucumbers, be sure to dispose of the “blossom end” of the cucumber, as there’s an enzyme present that will cause the pickles to end up soft.
DIRECTIONS:
First off, sterilize your jars. We use Easy Clean since we have it on-hand for The Hubs’ home brewing. But you can also boil the jars, or use an oven at 275F for a minimum of 20 minutes. If you boil or use the oven method, make sure the jars cool before filling them.
In a sauce pan, combine the water, vinegar, pickling spice and salt. Bring to a simmer.
Place the garlic, red pepper, dill, peppercorns, and citric acid into the jars, and then add the cucumber coins.
Pour the brine over the top, leaving about 1/2 inch of headspace in the jar.
Add the lids, and if you’re making refrigerator pickles, you can stop now! Label the jars, let cool to room temp, and place in the fridge somewhere that you can not be tempted by them for a while. They’ll take about 3-4 weeks to make a proper pickle, so be sure to include the date. About once a week, shake the jars to mix up the spices, lest your bottom pickles hog all the garlic.
If you’re planning on storing these in your pantry, check this “how-to”. They can be stored for up to a year (either in fridge or pantry).
Enjoy on their own, on a sandwich, or as part of a relish tray!