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Makes
8 16 oz. mason jars
Author Notes
Here's a re-worked version of my original dill pickle recipe. I've made a few modifications to the recipe, added some new flavors, and passed out a few jars for testing. The results? I believe everyone has loved this recipe. Extra heat, a little less vinegar to water percentage, and some dill seeds! —Brussels Sprouts for Breakfast
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Ingredients
- for the brine:
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8
mason jars
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6 cups
water
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3 cups
apple cider vinegar
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1/2 cup
pickling or sea salt
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1/4 cup
granulated sugar
- per jar:
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2-3
pickling cucumbers (1/4 inch chips)
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2
small sprigs fresh dill
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1
clove garlic (crushed)
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1 teaspoon
dill seed
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1 tablespoon
mustard seeds
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1 teaspoon
caraway seeds
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1 tablespoon
black peppercorns
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1 teaspoon
white peppercorns
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1
habanero (stem removed)
Directions
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In a medium pot, bring water, vinegar, salt and sugar to a boil. Remove from heat and let cool to room temperature.
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As the brine cools, get the jars ready. Stuff each jar with fresh dill, dill seed, garlic, mustard seeds, caraway seeds, peppercorns, habanero and cucumber chips. Note: I don't sterilize my jars because I keep them in the fridge.
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When liquid has cooled, pour enough in each jar to fill 1/4 inch from the top. Seal with lid and refrigerate. You can eat them as soon as the next day, or wait a couple of weeks before cracking it open. I think you guys are gonna like this one.
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