Spicy Dill Pickles from the Garden

Cool and crisp with a touch of heat. The best part of this recipe is the cucumbers, peppers and dill right out of my garden. But if you get a yearning for a little taste of summer in December, organic products from the grocery will make perfectly good stand ins.

Ingredients

-1 1/2 cups distilled white vinegar

-2 cups water

-1/4 cup cane sugar 

-4 teaspoons kosher salt

-1 teaspoon mustard seeds

-2 pounds Kirby cucumbers, sliced into spears

-3/4 cup coarsely chopped dill

-2 large garlic cloves, coarsely chopped

-2 Thai chili peppers halved- ok to keep seeds

Method

• In a large, heatproof measuring cup, combine the vinegar, water, sugar, salt and mustard seeds, and stir until the sugar and salt are dissolved. Let the brine cool.

• Slice the cucumbers lengthwise into thick spears and place snuggly into clean glass jars.

• Peel the garlic and place 1 clove in each jar along with the fresh dill.

• Once the brine in completely cool, pour over the cucumbers in the jars.  You will have to scoop out the mustard seeds and add to the jars as they will have settled to the bottom of your pan.

• Cover with an airtight lid and store in the refrigerator.