Ingredients
- 1 pint small cucumbers (pickling cucumber)
- 1 teaspoon dill seed
- 1 garlic clove
- 1 sprig dill weed, pretty (optional)
- 4 coriander seeds
- 1/2 teaspoon mustard seeds
- 1 small bay leaf
- 1/8 teaspoon hot pepper flakes
- 1/2 cup white vinegar
- 1/2 cup water
- 1 1/2 teaspoons pickling salt
How to Make
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Step 1: Wash and scrub cucumbers. Trim stem and blossom end. Leave small cucumbers whole, or slice into spears or sandwich slices as desired. All cucumbers in a jar should be similar in size and thickness.
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Step 2: Add seasonings, except salt, to 1 pint wide mouthed jar. Pack firmly with cucumbers, leaving a 1/2" headspace.
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Step 3: Combine vinegar, water, and salt in a small sauce pan. Heat until boiling. Ladle into jar to cover cucumbers - again, leave a 1/2" headspace.
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Step 4: Seal jar with sterilized two piece cap, and process in a boiling water bath for 10 minutes (15 minutes for quarts).
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Step 5: Wait 4-6 weeks before tasting to allow pickles to cure. Refrigerate after opening.
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Step 6: (I laid out the recipe for a single pint of pickles to make the spices easier to list - you will want to scale this up to make a canner full)
Tips & Variations
- Water bath canner
We hope you enjoy this recipe!
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