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Homemade Spicy Dill Pickles
With the abundance of cucumbers coming in from our farm share I thought it would be interesting to give pickling a shot. So I snagged this recipe (below) from Epicurious.com and hit the kitchen. In 10 days after the pickling has pickled I will report back with how they taste… In the mean time I can say that they smell delicious.
Ingredients
12 pickling cucumbers
2 cups water
1 3/4 cups distilled white vinegar
1 1/2 cups packed coarsely chopped fresh dill
1/2 cup sugar
8 garlic cloves, chopped
1 1/2 tablespoons coarse salt
1 tablespoon pickling spice
1 1/2 teaspoons dill seeds
1/2 teaspoon dried crushed red pepper
Preperation
Combine all ingredients except dill sprigs in large bowl. Stir, let stand at room temperature 2 hours until sugar and salt dissolve. Transfer 4 cucumbers to each of three 1 1/2-pint wide-mouth jars. Pour pickling mixture over to cover. Place a few dill sprigs in each jar. Cover jars with lids and close tightly. Refrigerate at least 10 days. Pickles will stay fresh for up to 1 month. Keep refrigerated.
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