Sliced, Spiced and Iced Refrigerator Sweet Dill Pickles |
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Prep Time: 15 Minutes Cook Time: 10080 Minutes |
Ready In: 10095 Minutes Servings: 9 |
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It's slightly sweet with the lovely taste of dill. I hope this fits your needs too. :) Cooking time is marinating time. Thank you for the inspiration coconutlime and Amelia Saltsman. Ingredients:
1 1/2 lbs small pickling cucumbers, sliced 1/4-1/2-inch thick (or regular cucumbers-may cut into spears also) |
4 garlic cloves, sliced |
4 sprigs fresh dill (optional) |
2 cups cold water |
1/2 teaspoon celery seed |
3 tablespoons kosher salt |
1 tablespoon dill seed |
2 cups white distilled vinegar |
1 cup sugar (or 1 1/2 cups depending on sweetness you desire) |
1 tablespoon mustard seeds |
1 teaspoon red pepper flakes (more or less depending on heat level you desire) |
1 teaspoon whole black peppercorn (optional) |
Directions:
1. Evenly divide the garlic, fresh dill and sliced cucumbers among four wide mouthed pint jars.
2. Before adding the mustard seed, red pepper flakes, peppercorns(if using) and dill seed, crush them slightly. You can use your hands, a mortar and pestle, or give then one quick whiz in the food processor(optional).
3. In a saucepan, mix together vinegar, water, sugar, red pepper flakes, celery seed, salt, mustard seed and dill seed. Heat to just dissolve sugar, then remove and let cool. Use a funnel to fill each jar with the cooled brining liquid. The spices may float to the bottom, so use a spoon to evenly divide anything that is leftover into the jars. Cap tightly and refrigerate at least one week before eating. Enjoy!
4. It was suggested you do this over a large bowl. The cucumbers start to float and displace liquid. Add the overflow back into the brining mixture before you fill up the next jar. No mess! :).
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