This recipe works for all kinds of veggies: string beans, carrots, even big jars of hot peppers. I pickle everything in September because it’s back-to-school and the end of the jam season. I always try to squeeze every last drop out of summer, to make sure it lasts until the next. Every year I make at least 10-15 quarts and give them away to friends and family to store in their fridges. These pickles are easy, delicious, and simply perfect. I have never had a bad batch. Feel free to slice large cucumbers into slices to stuff the jars with. Make big spears for a fun variety of shapes and textures.
To each 1-pint jar, add in order:
1 stalk fresh dill wound into a circle
3-4 cloves of peeled garlic
3 teaspoons pickling salt
2 teaspoons mustard seeds
15 whole black peppercorns
1 dried red chili pepper
¼ teaspoon alum
¼ fresh jalapeno
1 slice sweet red bell pepper, placed on the inside wall of the jar
5 medium-sized cucumbers, blossom ends removed
2-3 small sized cucumbers, blossom ends removed
½ cup apple cider vinegar with at least 5% acidity
Fill each jar with tap water to within ½-inch of the rim. Place a clean, fresh lid on top and screw it down to secure. Shake each jar gently to dissolve powders.
Store in the refrigerator. Pickles will be ready to eat in 3-4 weeks and will last up to 6 months.
