There is nothing I love more in the summer when the fresh cucumbers start growing in the garden than to make some fresh jarred pickled cucumbers. I love mine loaded with fresh garlic, dill and a variety of seeds to give a burst of flavor in every crispy bite. Also, if you love a spicy kick, a simple addition of sliced jalapeños and crushed red pepper will give your palate all the heat it desires. If you have never pickled anything before, now is the time to start. This recipe takes 15 minutes from start to finish… well, besides the long, grueling wait for a day or two until you can enjoy!

It is very important to use a thick-skinned, firm cucumber that will hold up to pickling. Cucumbers, such as English cucumbers, will not hold up well and will become mushy. The Kirby variety is a popular option to use. Pickling cucumbers can be hard to find at the local grocery stores where they commonly carry waxy coated, thin skinned cucumbers. The best spot to find pickling cucumbers are at your local farmers market or grow them in your backyard!

Recipe by: The Culinary Nest

MAKES

3 large mason jars of pickled cucumbers

Prep Time: 15 minutes

Total Time: 15 minutes

INGREDIENTS

6 medium sized cucumbers, sliced into rounds (make sure to use a thick-skinned cucumber, the Kirby variety is popular for pickling, and ideally about 4-5 inches in length)

6 sprigs fresh dill

6 cups water

2 cups white vinegar

1 cup apple cider vinegar

1/2 cup granulated sugar

1/3 cup kosher salt

6 cloves minced garlic

1 tablespoon mustard seed

2 teaspoons dill seed

2 teaspoons black peppercorn

1 1/2 teaspoons coriander seed

1 teaspoon celery seed

for spicy version also add

3 sliced jalapeños (I keep the seeds in but you can remove them for a little less heat)

3 teaspoons crushed red pepper

*use one sliced jalapeño+ 1 teaspoon crushed red pepper per jar

METHOD

1. Slice the cucumbers into rounds, discarding the ends. Place 2 dill sprigs in the bottom of each jar and then disperse the sliced cucumbers evenly per jar, set aside. If making any of these spicy, add the jalapeños to the bottom of the jar also prior to the cucumbers.

2. In a medium sized pot add the water, vinegar, sugar, salt, garlic, mustard, dill, peppercorn, coriander and celery seeds. Bring to a boil and then reduce to a simmer, stir until the sugar and salt are dissolved about 5 minutes. Remove from heat and let sit for 10 minutes.

3. Using a ladle, carefully spoon the pickling liquid over the cucumbers until fully submerged. To do this, I like to set the mason jars in the sink while ladling in case of any liquid not making it into the jar. Make sure to get the seed mixture into each jar along with the liquid. If you do not have enough liquid to fully submerge the cucumbers, add equal parts water/vinegar until you do.

4. Seal your jars tightly with a lid and allow the mixture to come to room temperature (about an hour) and then place into the refrigerator. Allow the cucumbers to pickle for 48 hours before enjoying, the longer they pickle, the better they become! These will stay fresh refrigerated for up to 3 months but good luck making them last that long!