When it comes to dill pickles I want them tart and crunchy. Here in Prague it is a very rare occasion that you come across a tart (cucumber) pickle. The local pickles are sweet and frankly I do not like them one bit. When we lived in the states often times we stopped out our local deli that was owned by Polish immigrants. Their dill pickles were the best, fresh, crunchy and tart. The first time we purchased a jar of dill pickles here in Prague we were surprised with their sweetness. We (ignorantly) figured since Czech Republic and Poland are neighbors some things would be the same.
We just accepted the local variety and added dill pickles to the list of things we missed from back home. One summer my craving got so bad I took it upon myself to research and make a small batch. So just like making our own grape jam I also started making dill pickles every summer. The recipe I am going to share with you today is one that has been sitting in my drafts since last year. Better late than never right?
What makes these pickles crunchy is the soaking in the ice cold water so do not skip that step. Also these are refrigerator style but if you are comfortable and able to do safe canning these would also be perfect for that. On a last note this recipe yields enough for a small jar or enough for 2 people, feel free to double or adjust as desired.
- 500 grams or 1.1 lb pickling cucumbers
- 250 ml or 1 cup white vinegar ( estragon infused)
- 500 ml or 2 cups water
- ½ Tbs. coarse sea salt
- pinch sugar
- 2 garlic cloves
- ¼ tsp. yellow mustard seed
- 25 grams fresh dill
- Wash the cucumbers then place in a container and cover with ice cold tap water and several ice cubes. Cover the container and place inside the refrigerator overnight. The next day do not take the cucumbers out until you are ready to use them. Peel and thinly slice the garlic cloves, set aside.
- Sterilize the jars you will be using, either washing with hot water in dish washer or boiling on the stove top in boiling water for 10 minutes. Have the dry jar(s) ready. Bring the vinegar,water, sea salt, and sugar to a boil. Then add the slices of garlic and mustard seed and continue boiling for another 5 minutes, turn the heat off and set aside.
- Drain the cucumbers then slice off both top and bottom off all the cucumbers. Slice the cucumbers into spears, thin lengthwise slices or any shape you like. Place some fresh dill inside the bottom of the jar(s) then begin arranging the cucumbers inside the jar. Add layers of cucumbers and dill, then pour in some of the vinegar mix as you go until you have used up all ingredients. Cover and allow to cool down to room temperature then you can place inside the refrigerator.
- Allow the cucumber/pickles to sit in the refrigerator for 1 week before eating. THESE PICKLES SHOULD ONLY BE STORED IN THE REFRIGERATOR IF ONLY FOLLOWING THE INSTURCTIONS LISTED HERE. If following proper canning technique then store as usual. These dill pickles will keep for 1 month inside the refrigerator.
This is how you should start the layering of the jars.
Allow the cucumber/pickles to sit in the refrigerator for 1 week before eating. It will be a long 7 days of waiting but well worth it.
After one week they will look like this. Yummy and ready to eat!
One of our favorite ways of eating dill pickles is on the side of a deli style sandwich. A perfect lunch. Perhaps my husband’s favorite way of eating them is right out of the jar as a snack.
And this is my latest batch. Impatiently awaiting 6 more days.
More canning or pickling recipes:
– How To Can Marinara Sauce Using Fresh Tomatoes, by Gina at SPCookie Queen
– Apricot and Garam Masala Jam, by Gina at SPCookie Queen
– Grape Jam for 2 ( refrigerator style), Spicie Foodie
– Zanahorias en Escabeche or Mexican Spicy Pickled Carrots, Spicie Foodie
What are you canning this summer ? Oh, and don’t forget to save that pickle juice incase you need a hangover cure.