This is a slightly spicy dill pickle. For a sweeter option check this one out.
Next time I will use fresh dill instead of seeds. If you have it on hand then use 1 dill head per jar. The ratios below are for 5 32 ounce jars and the cucumbers can be sliced or whole depending on their size. I soaked mine in ice water because they came from the farmers market and it helps add moisture and crispness to the produce. If you grew them fresh then that step can be omitted, just pickle immediately after picking.
- 20-30 small pickling cucumbers
- 10 whole cloves garlic
- 5 jalapenos sliced in half
- 1 1/4 tsp dill seeds
- 5 cups white vinegar
- 3 cups water
- 1/2 cup salt
Soak cucumbers in ice water for 4 hours. Drain and dry off. Slice cucumbers into spears or leave whole. Sterilize canning jars. Meanwhile heat vinegar, water and salt to a boil. Remove jars from boiling water and drain quickly. In each jar place 2 garlic cloves, 1/2 a jalapeno and 1/4 tsp dill seeds. Pack cucumbers into jars tightly. Fill each jar to top leaving the neck empty. Wipe any residue from the lip and rim of jars and seal quickly. Let pickles stand for 1 month before opening. Any jars that do not ping place in the refrigerator.