Back when my cucumber vine starting producing, I looked around for a pickle recipe. I liked this one posted by Diane on Food.com because she gave the measurements for just one pint jar, and you could double that for a quart. To me, this was perfect, since I was not going to have a bushel of cucumbers, just a few coming along every few days. In addition, everyone who tried the recipe came back with rave reviews.
Her original recipe is for canning pickles, and processing them in a water bath. I did that with a few jars. She also said to let them sit for 4-6 weeks to let them cure. Goodness knows how good those are going to taste because a few days ago I decided to do a quart jar of refrigerator pickles. One of the reviewers had said that she did this and had added black peppercorns and some red onion to hers.
I put this quart jar out on the table when we had a get together here with family and friends and even though there was a huge selection of food …this is all that was left of the pickles.
Clearly a success. Everyone was raving about the recipe and telling me to make more. Today I am just going to cut up another cucumber and put it into this brine. I think it will probably work without mixing up a new brew. Down the line I will can a few more jars ( water bath canning ) when I next purchase fresh dill. And next year I shall plant some dill in my garden along with the cucumbers! :)
Here are the measurements for 1 pint. I doubled these for the quart jar. And remember, this jar only sat in the fridge for two days. I am certain that the taste can only get better if they sit longer! :)
1 teaspoon dill seed
1 garlic clove
1 sprig dill weed, pretty (optional)
4 coriander seeds
1/2 teaspoon mustard seeds
1 small bay leaf
1/8 teaspoon hot pepper flakes
1/2 cup white vinegar
1/2 cup water
1 1/2 teaspoons pickling salt
I ADDED : some black peppercorn, and a few slices of red onion to the jar.
I ADDED 2 teaspoons of sugar to the vinegar,water, and pickling salt mix.
The spices are not cheap. It would make no sense to just do this once or twice in canning season and then not make your own throughout the year. I am glad that this recipe was as good as the lady who posted it said, because I will just use it to make my own pickles throughout the year now.