This recipe is from the Preserve It! book from DK publishing. I have adapted it to reflect how I make regular dill pickles. This recipe usually yields two quart-sized jars of pickles when I make hamburger slices, and about three jars’ worth of spears.
Here’s What You’ll Need:
- 1 lb. organic cucumbers
- 1/2 cup Real Salt or Pickling Salt
- 2 peeled organic garlic cloves, per jar
- 2 1/2 cups organic distilled white vinegar, approximately
- 3 Tbsp. organic fresh dill OR 1 Tbsp. organic dried dill, per jar
- 6 organic peppercorns, per jar
Here’s How I do it:
- Cut your cucumber to the desired shape: 1) Hamburger Slices: Cut the ends off of the cucumbers. Use a mandolin or food processor to slice the cucumber crosswise into round chips. 2) Sandwich Slices: Use a mandolin or food processor to slice the cucumbers lengthwise. 3) Spears: Cut the cucumber in half lengthwise, and cut those halves in half again to make a quarter. It will resemble a spear. 4) Or, you can leave them whole or simply cut them in half.
- Put a layer of salt into a large stainless steel bowl.
- Add a layer of cucumbers.
- Repeat the layers until all of the cucumbers have been used, finishing with a final layer of salt.
- Let this sit at room temperature for 24 hours. (You can cover with a towel if you wish.)
- Wash the cucumbers to remove all of the salt. (These pickles will turn out far too salty if this step is skipped.)
- Pack the pickles into clean, sterilized jars, leaving 1/4″ of headspace.
- Add the garlic cloves, spices and herbs.
- Fill the jar(s) with enough distilled white vinegar to completely cover the cucumbers.
- Seal the jars with a plastic lid.
- Store in the refrigerator to allow the pickles to mature for 3-4 weeks before eating.
- These pickles are worth the wait!
- When the pickles are finished, use the brine again to make pickles. They won’t take quite as long the second time.