Makes 3 quarts of pickles
EQUIPMENT
3 quart-sized, wide-mouth mason jars with lids
Dill Pickles
Brine:
1 cup water
½ cup white vinegar
1 tablespoon salt
1 tablespoon sugar
1 tablespoon whole black peppercorns
1 teaspoon caraway seed
1½ teaspoon dill seed
12 Kirby cucumber spears (3 cucumbers quartered lengthwise)
3 sprigs fresh dill
1 whole clove garlic
Bread And Butter Pickles
Brine:
½ cup white vinegar
½ apple cider vinegar
¼ cup water
1 cup sugar
1 tablespoon salt
1 teaspoon whole black peppercorns
1 teaspoon dry mustard
3-4 whole cloves
1 teaspoon celery seed
½ teaspoon turmeric
Kirby cucumber slices (about 3 cucumbers sliced ¼-inch thick)
Sliced red chili
Spicy Pickles
Brine:
1 cup white vinegar
½ cup water
1 tablespoon salt
1 teaspoon whole black peppercorns
1 teaspoon red pepper flakes
1 teaspoon caraway seed
½ teaspoon dry mustard
12 Kirby cucumber spears (3 cucumbers quartered lengthwise)
1 jalapeño pepper, quartered
1 whole clove garlic
PREPARATION FOR ALL:
Fill a large stock-pot with water and bring to a boil. Carefully submerge mason jars with their tops in the boiling water and keep them submerged for at least 5 minutes until ready to use.
Combine brine ingredients in a medium-sized saucepan and bring to a boil. Reduce to a simmer and allow brine to simmer for 2-4 minutes before removing from heat.
Thoroughly wash all herbs and vegetables (cucumbers in this case) you intend to pickle before cutting them into the desired shape and size.
Carefully place and arrange the herbs and vegetables inside of the mason jar.
Pour the warm brine over the vegetables until the mason jar is just about full, making sure to completely submerge the items you want to get pickled. Seal the jar while the brine is still warm and allow to cool completely before placing in the fridge.
The pickles will reach their peak readiness in 10 days to 2 weeks and can be stored for up to two months.
Enjoy!
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