Classic Dill Pickles

Servings: quarts

Author: Debbie

Ingredients

For the brine:

½ cup distilled white vinegar
½ cup cider vinegar
2 Tablespoons sea salt
2 teaspoons sugar
2 Tablespoons of a combination of peppercorns, coriander seeds, and mustard seeds
1 teaspoon dill seeds
2 cups water

For the pickles:

2 pounds Kirby cucumbers, quartered*
½ large bunch dill sprigs, coarsely chopped, stems included
1 pinch dried red pepper flakes
2 cloves garlic, peeled, crushed
Hot brine
2 teaspoons black peppercorns
2 teaspoons caraway seeds

Special equipment:

2 one-quart canning jars with lids

Instructions

For the brine

Place both vinegars in a medium to large saucepan.
Add sea salt, sugar and spices (combination of peppercorns, coriander, mustard seeds) and dill seeds, along with 2 cups of water. Bring to a boil.

For the pickles

Between the jars, evenly divide the cucumbers (quartered), chopped dill bunches, red pepper flakes, crushed garlic cloves, 2 teaspoons peppercorns and caraway seeds.
Pour the hot brine into jars (evenly divided).
Cover. Let cool and chill.**

Notes

* I had a hard time finding the Kirby cucumbers. It may have been the time of year. I used Persian cucumbers that are readily available at most supermarkets and they couldn't have been better. I would, however, like to find the Kirbys and try them out!

**Although the recipe said to cover the jars once the hot brine is poured over the cucumbers, that made me nervous, so I just set the lid over the jar and when at room temperature, I twisted on the lid and set it in the refrigerator...counting down the hour to devour! Hey...that rhymed! Enjoy!

Gr8 Do Ahead Tip:

Cucumbers can be pickled 2 months ahead. Keep chilled.

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