Recipe from Week 4

Dill Pickles

Makes 2 pint jars


1 1/2 pounds pickling cucumbers

4 garlic cloves, peeled and smashed

2 teaspoons fresh dill seed

1/2 teaspoon red pepper flakes, optional

1 cup cider vinegar

1 cup water

1 1/2 tablespoons kosher salt


  1. Trim away the blossom end of the cucumber, leave the pickles whole, cut them into spears, or slice them into coins, as preferred.
  2. Divide the garlic, dill seed, and red pepper flakes (if using) between the pint jars.
  3. Pack the pickles into the jars as tightly as you can without smashing the cucumbers.
  4. Combine the vinegar, water, and salt in a small sauce pan over high heat. Bring to a rolling boil. Pour the brine over the pickles, filling each jar to within 1/2-inch of the top. You may not use all the brine.
  5. Gently tap the jars against the counter a few times to remove all the air bubbles. Top off with more pickling brine if necessary.
  6. Place the lids over the jars and screw on the rings until tight.
  7. Let the jars cool to room temperature, store in the fridge. The pickles will improve with flavor as they age — try to wait at least 48 hours before cracking them open.

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