Last weekend when I was away, celebrating my friend Christine’s fabulous birthday, we went to the Omaha farmer’s market where I bought some dill pickle cucumbers! I like pickles and have wanted to try making them for a long time. But this time was my first opportunity to try making them. Looking at a lot of different recipes, I found a few that I put together in different ways.
I bought 25 different cucumbers of a decent size and to get them into the four quart jars I had available, I needed to quarter most of them into spears. I didn’t have quite enough spices to do all four of them, so I tried adding a little bit of lemon zest to one of the jars – I’ll be intrigued to see how they taste. From what I can tell, it takes about 3 weeks to know how they turn out, so they have a chance to brine. I’ll let you know what I think.
The basic recipe:
½ c salt
2 qt water
2 qt vinegar
Boil on the stovetop until salt has dissolved. While this is coming to a boil, put 1 Tbsp dill, 2 cloves of garlic, 4-5 whole peppercorns and a dash of crushed red pepper in the bottom of each qt jar. Fill jar with cucumbers. Add 1 Tbsp dill on the top of the jar. After the vinegar mixture is made, pour on top of the cucumbers, leaving ½ inch of headspace at the top of the jars. Seal with a waterbath for 10 minutes.