It is quite easy to make pickles and they taste much better than those sold at the grocery store. They contain less salt, no colors or questionable ingredients. You can grow dill in your garden, it will be ready to harvest in August and September, along with pickles. I find my pickling cucumbers in public markets, I make a recipe with dill and a recipe of bread and butter pickles.
- 4 pounds Kirby or Persian cucumbers (No. 2)
- 1-2 large garlic cloves, peeled and halved
- 6 sprigs fresh dill
- 1 tablespoon mustard seeds
- 1 tablespoon coriander seeds
- 1 teaspoon celery seed
- 1/2 teaspoon hot pepper flakes
- 1 teaspoon black peppercorns
- 1 bay leaf
- 1/4 cup plus 2 tablespoon pickling salt for marinade
- 1 tablespoons sugar
- 4 cups water
- 2 cups cider vinegar
- 2 cups white vinegar
- Wash and brush cucumbers with cold water, then put them in a bowl with 1/4 cup of pickling salt. Refrigerate for at least 1 hour. Rinse, drain and cut into halves or quarters in the lengthwise.
- In a large saucepan, add the mustard seeds, coriander, celery, chilli, pepper, bay leaf, coarse salt, sugar, water and vinegar. Bring to a boil and simmer for about 15 minutes.
- In another large pot, sterilize the jars and lids for about 10 minutes in boiling water.
- In three 1 liter or six 500ml hot jars, place dill, a piece of garlic and the cucumbers.
- Using a funnel, pour the hot liquid into each jar to about 1/2 inch (1 cm) from the edge. Close the jars and let cool until the jars are sealed. Chill and wait a few days before eating.
- Keep about 3 months in the refrigerator.