Disclaimer: If you recreate my recipe, you will never buy store-bought pickles again. Seriously.
Here’s what you need:
- 6 or 7 cucumbers (slice them into “sandwich slices”)
- 4 cups water
- 3 & 1/2 cups white vinegar
- 1 1/2 cups chopped fresh dill weed (it MUST be fresh. Don’t buy the freeze dried)
- 1/3 cup white sugar
- 12-14 cloves garlic, (I use my garlic press to crush each clove evenly. Mince or chop it if you like.)
- 4 tablespoons coarse salt
- 3 tablespoon pickling spice
- 2 teaspoons dill seed
- 1 teaspoon red pepper flakes, or to taste
- 1 Jar sliced jalepeno’s
- 1 red onion (long thin slices)
Directions
- In a large bowl, combine all ingredients. Actually, you may need more than one bowl… (depends on how big the bowl is). OH.. but I don’t think you should use any kind of metal bowl. Something about the metal and vinegar not being friends. I don’t know. Stir, and let stand at room temperature for 2 hours, until the sugar and salt dissolve (in case you didn’t know, this is called a “brine”).
- Remove the cucumbers to canning jars. If you stack the cucumber slices in the jar you can fit more . Make sure you add some of the onions and peppers. Ladle in the liquid from the bowl to cover. Put the lids on and refrigerate for 10 days before eating. Use within 1 month.
Go… make pickles!
