Turns out I’m getting heckled for my pickle recipe! These are tasty, beautiful, and a wonderful gift. For the pickle uninitiate, this is the “before” – because yes… you have to wait a while until you can eat them. But it’s worth it!
12 medium-sized pickling cucumbers
2 cups water
1 1/2 cups white vinegar
1/2 cup white sugar
1 1/2 cups chopped fresh dill
1 whole jalapeño, sliced thinly as possible
8 cloves garlic, chopped
1 1/2 tablespoons coarse salt
1 teaspoon whole black peppercorns
1 teaspoon whole allspice
1 1/2 teaspoons dill seed
1 teaspoon red pepper flakes
Wash and slice the cucumbers lengthwise. In a large bowl combine all ingredients. Stir, and let stand at room temperature for a couple hours so the sugar and salt dissolve and the cucumbers shrink slightly. Add cucumbers to jars, stuffing semi-tightly, and pour remaining ingredients over them. Refrigerate for 10 days before eating. Use within 1 month.