Let’s get pickled!
Spicy dill pickled, to be exact. I know I exaggerate a lot when it comes to what’s going on in my garden, but I am literally on cucumber overload. The first haul gave me 9 cucumbers, and I was only able to eat 2 of them before I decided the other 7 needed to become pickles. The freshy-fresh stuff that comes out of the garden starts to go bad in a few days, so I knew I needed to do something. And I’m totally not sad about it. I LOVE dill pickles, especially the spicy ones, and it’s just so fun that all of the soon-to-be pickles grew right in my back yard.
One of my favorite things to put pickles on are sloppy Joes. Cheese and pickles. Is that weird? Is that Wisconsin of me? Idk, but I love it.
I may even use American cheese (gasp!). Ya’ never know, guys, but it’s got that melty-melt thing going on.
Anyway, I hope you love these pickles and I hope you love sloppy Joes with pickles and cheese.
- 1 ½ cups water
- 1 cup distilled white vinegar
- ½ cup apple cider vinegar
- 1 Tbsp. coarse salt
- 3 lbs. cucumbers, sliced in rounds or speared
- 8-12 cloves garlic, peeled
- ¼ cup fresh dill leaves
- 3 Tbsp. pickling spice
- 3 Tbsp. crushed red pepper flakes
- Wash jars with soap and water.
- Bring water, vinegars and salt to a boil in a saucepan and boil until salt has dissolved, whisking regularly. Allow brine to slightly cool.
- Pack cucumber slices/spears in the jars, then pack a few garlic cloves in each. Distribute dill, pickling spice and red pepper flakes into each jar. Pour brine to the top of the jar and secure tightly with the lids. Allow jars to cool to room temperature, then refrigerate.
- Allow to pickle for at least a week. Pickles last in the refrigerator up to one month.
- *To make these pickles shelf stable: Once jars are washed with soap and water, boil jars and rings for 10 minutes before starting the jarring process. Be sure lids seal during the cooling process. Store for up to one year in a dark, cool area.