As you may have noticed, we’ve been receiving an abundance of pickling cucumbers in our weekly CSA baskets. I’ve already made a batch of really delicious bread and butter pickles from them, but since Zak prefers dill, I thought I’d try my hand at those as well. These pickles could not be any easier or cheaper to make – all you need to do is get your ingredients ready, throw some in the jar, simmer the rest, and then combine. The hardest part is waiting 24 hours to try one. These are crispy and salty with a lovely bite from the acid, hint of garlic and spice, and punch of dill.
18 pickling cucumbers
1 cup sweet onion, thinly sliced
8 cloves garlic, smashed and peeled
4 cups fresh dill, packed
4 cups water
4 cups white vinegar
3/4 cup pickling/canning salt
1/2 cup white sugar
1 tsp. dill weed
1/2 tsp. Tony Chachere’s original Creole seasoning
Storage inside of refrigerator: Run jars through dishwasher or place in a 200º oven for 10 minutes.
Storage outside of refrigerator: Place empty jars on a metal rack or metal collander in a large pot. Fill pot with warm water and bring to a boil. Reduce heat to medium-low in order to keep jars hot and ready for canning. Pour boiling water over both lids and rings.
Cut about 10 of the skinniest cucumbers into quarters to make spears. Place the cucumbers into a large bowl. Add 2/3 cup onion, 4-5 of the garlic cloves, and 3 cups of fresh dill. Set aside.
Using a mandolin fitted with the crinkle cut blade set to 1/4″, cut the remaining 8 fattest cucumbers into slices. Place the cucumbers into a medium bowl. Add 1/3 cup onion, 3-4 of the garlic cloves, and 1 cup of fresh dill. Set aside.
In a medium pot, add remaining ingredients. Set heat to medium. Frequently whisking, heat until nearly at a boil and all of the salt and sugar is dissolved. Pour about 2/3 over the spear cucumbers and 1/3 over the crinkle cut cucumbers in the bowls.
Let cool to room temperature.
For spear cucumbers, use a set of kitchen tongs to take about half of dill and half of onions and place in the bottom of a canning jar. Repeat in a second canning jar. Place half of spears in each jar and pour brine, including garlic cloves and whole peppercorns, over top into jars. Screw caps on and shake a few times. Place in the refrigerator. The pickles will be ready in a minimum of 24 hours. They can be stored in the refrigerator for up to 2 months.
For crinkle cut cucumbers, use a set of kitchen tongs to take the dill and onions and place in the bottom of a canning jar. Place the crinkle cut cucumbers in the jar and pour brine, including garlic cloves and whole peppercorns, over top into jars. Screw caps on and shake a few times.
If storing in the refrigerator: Place in the refrigerator. The pickles will be ready in a minimum of 24 hours. They can be stored in the refrigerator for up to 2 months.
If storing outside the refrigerator: Transfer the jar to the hot water bath. Water must be about an inch over the top of the jar. Raise heat and boil vigorously for 20-25 minutes. Remove from water and let cool. Once opened, lid should make a “pop” noise if it was properly sealed.