Having cucumber pickles on a shelf in the pantry is a huge convenience, and knowing how to make them yourself is a money-saving bonus.
You can use these pickles on burgers, Cubanos, or boerewors rolls (is that sinning?), or you can just enjoy them as a quick snack.
Delicious Dilly Pickles
Make your own pickles from your garden cucumbers or a store-bought one.
Equipment
- Glass Canning Jars
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.
Instructions
- 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.
- Add the pickle mix to the bottom of the jar.
- Add your cucumber slices and dill to the jar.
- 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.
