Often called kosher-style dill pickles, these are quick to make. Use either small whole cucumbers or cut larger ones into quarters. For an additional interesting flavor, tuck a small dried hot red pepper into each jar. Recipes yields 4 pint (500ml) jars.
FROM THE COMPLETE BOOK OF YEAR-ROUND SMALL-BATCH PRESERVING
8-10 small pickling cucumbers (about 3pounds/1.5kg)
2 cups (500 mL) white vinegar
2 cups (500 mL) water
2 tablespoons (25 mL) pickling salt
4 heads fresh dill or 4 teaspoons dill seeds (20 mL)
4 small cloves garlic
1. Cut a thin slice from the ends of each cucumber
2. Meanwhile, combine vinegar, water, and salt in a saucepan and bring to a boil.
3. Remove hot jars from canner. Place 1 head fresh dill or 1 tsp (5 mL) dill seeds and 1 clove garlic into each jar; pack in cucumbers. Pour boiling vinegar mixture over cucumbers to within 1/2 inch (1 cm) of rim (head space). Process 10 minutes for pint (500 mL) jars.
- Garlic may turn blue or green in the jar. Nothing to be alarmed about, it is only the effect of the acid on the natural pigments in the garlic.
- Pickling salt is free of the additives found in table salt, which can discolor homemade pickles. If you use regular table salt, the pickles will taste fine, but they may turn dark, with cloudy liquid. Do not substitute kosher salt, as the difference in texture can result in incorrect measurements.
- The proportion of water to vinegar necessary to inhibit the growth of organisms produces a pretty sour pickle. While you can’t change this proportion, you can safely add up to one tablespoon of sugar to the vinegar mixture if you want to slightly sweeten the pickles.