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Delicious Dilly Pickles

Make your own pickles from your garden cucumbers or a store-bought one.
Print Recipe
Course: Preserve
Ingredients Equipment Method Notes

Ingredients
  

  • Cucumbers 1 large cucumber or a few Ashley cucumbers will do. The amount of cucumbers you will need will depend on the number of jars you have.
  • Pickle Mix (Whole Mustard Seeds, Whole Coriander Seeds, Red Pepper Flakes, Bay Leaves, Salt, Pepper)
  • White Spirit Vinegar Enough to fill up the jar to the brim.
  • Fresh Dill A few leaves will do.

Equipment

  • Glass Canning Jars

Method
 

  1. Wash the cucumber and slice it in a way that you prefer. I like to slice mine in rounds because the slices fit easier into the jar.
  2. Add the pickle mix to the bottom of the jar.
  3. Add your cucumber slices and dill to the jar.
  4. Fill the jar with white spirit vinegar and seal tightly.

Notes

I don't water or pressure can my pickles and I have had no problems. Make sure that the jars you use are glass and that the lid closes tightly. You should also only ever use a fresh cucumber.
The key, I have found, to get this recipe to work well is to not touch the pickles for at least 2 but ideally 6 months. This ensures that the cucumbers stay firm. I once opened pickles a few weeks after making them, and my cucumbers went mush.
You can store your pickles for up to a year. Put them in a cool, dark place.