This recipe couldn’t be easier or more delicious! No specialized equipment required. You can adjust this recipe to your taste by omitting any ingredients or adding more. If you like spice add more chiles, like a sweet pickle add more sugar. Experiment by using different fresh herbs other than dill, like Rosemary or thyme.
- 5 cucumbers, sliced into chips 1/4 inch thick or into spears.
- 2 Tbsp pickling salt
- 1/2 small red onion, 1/4 inch thick slices
- 4 small garlic cloves
- 3 cups white vinegar
- 3/4 cup sugar
- 2 teaspoons coarse salt
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon celery seeds
- 2 to 4 small chiles, thinly sliced with seeds (Serrano, jalapeño, Fresno)
- 1/4 teaspoon ground turmeric
- 1 cup fresh dill fronds (about 1 bunch)
Slice cucumbers, onions and chiles; combine in large mixing bowl. Add garlic cloves and 2 tablespoons of pickling salt; toss to cover cucumbers evenly. Put vegetables in fridge for 4 hours, stirring every hour. This will pull excess moisture out of the cucumbers and ensure that the pickles will have a nice crunch and not be soggy. There will be fluid in bowl after the 4 hours. Strain vegetables in colander and rinse well to remove salt.
In a medium saucepan, combine white vinegar, sugar, salt, mustard seed, celery seed, chiles, and ground turmeric. Bring to a boil, stirring to dissolve sugar. Arrange prepared vegetables and dill fronds in one or more jars. Pour hot brine into jar to completely cover vegetables. Gently tap jars on counter to release air bubbles and seal jar once liquid is near the top. These tangy vegetables will be ready to eat after a few hours and will last in your fridge for the rest of the summer.