Spiced Dill Vinegar Pickles
Preserved cooking illustration

Spiced Dill Vinegar Pickles

Spiced Dill Vinegar Pickles

Spiced Dill Vinegar Pickles

INGREDIENTS

1 1/2 lbs small pickling cucumbers

1 cup water 1 cup white or apple cider vinegar 1 bunch of fresh dill 2 garlic cloves 1 tbsp Dill Pickling Spice or Spicy Dill Pickling Spice 1 1/2 tbsp sea salt 1 fresh grape leaf (optional to make firmer pickles long-term)

To ensure the cucumbers stay firm, soak for 2-4 hours in ice water prior to brining.

Halve, quarter or leave cucumbers whole (pickler's choice). If leaving cucumbers whole during brining, scrape off the blossom end (even if there's no blossom, scrape the little brown star).

Pack into your quart jar with dill & garlic. In a saucepan bring vinegar, water, salt and pickling spice to a boil. Simmer for 5 minutes. Pour hot liquid over cucumbers leaving 1/2 inch of headspace from the top of the jar.

Process by canning if desired or store directly in fridge. Try to wait 1 week before tasting as flavors balance over time!

Please use these recipes and information as guidance for your home fermenting endeavors. This is not medical advice nor should it replace the advice of a health care professional. Fermented foods often have a sour but clean aroma and flavor. Never consume anything that smells or tastes unpleasant. Preserved does not take responsibility for your own success and/or failures in fermentation. We have made our best effort to share up-to-date and safe techniques. However, the risks of cooking and fermenting are inherent. You are responsible for the results of your efforts and the safety of your own food in your particular location and kitchen. Thank you for your interest in preserving a closer connection to your food.