Best Pickled Cucumbers With Dill Spice Recipes

DILL PICKLED CUCUMBERS

Steps:

• Cut the pickling or ridged cucumbers into sticks or slices. Layer with the coarse crystal sea salt in a large bowl, cover and leave overnight. Drain away the brine, then rinse.
• To make the pickling vinegar, put the whole spices in a medium saucepan. Toast over a low heat until they begin to smell aromatic. Add the dried chilli flakes last, as these can easily catch. Add the bay, pour in all of the vinegar and sugar, let it dissolve, and bring to a simmer. Add the dill sprigs.
• Pack the cucumber into jars, pour over the hot vinegar and seal. Ready to eat in 2 weeks, or longer, if you like.

PICKLED CUCUMBERS WITH DILL & SPICE

Steps:

• Wash the cucumbers, split along their length and scoop out the seeds. Cut each half into finger-length chunks, then cut into 5mm strips. Mix with the onion and salt in a large bowl, cover and leave to soak overnight.
• Next day, drain the juices, rinse the vegetables in cold water and drain well. Put the vinegar, sugar and spices into a very large saucepan and heat gently until the sugar has dissolved. Simmer for 5 mins to let the flavours infuse.
• Add the vegetables and bring the pan to a rolling boil over a high heat, stirring now and again. Boil for 1 min, then remove pan from the heat. Tear in the dill, then pack into sterilised jars (see above right), making sure that no air bubbles are trapped. Store in a cool, dark place until ready to use.

REFRIGERATOR DILL PICKLES

Steps:

• Stir water, vinegar, sugar, and sea salt together in a saucepan over high heat. Bring to a boil; remove from heat and cool completely.
• Combine cucumber spears, garlic cloves, and fresh dill in a large glass or plastic container. Pour cooled vinegar mixture over cucumber mixture. Seal container with lid and refrigerate for at least 3 days.

SPICY REFRIGERATOR DILL PICKLES

Steps:

• In a large bowl, combine the cucumbers, water, vinegar, chopped dill, sugar, garlic, salt, pickling spice, dill seed, and red pepper flakes. Stir, and let stand at room temperature for 2 hours, until the sugar and salt dissolve.
• Remove the cucumbers to three 1 1/2 pint wide mouth jars, placing 4 cucumbers into each jar. Ladle in the liquid from the bowl to cover. Place a sprig of fresh dill into each jar, and seal with lids. Refrigerate for 10 days before eating. Use within 1 month.

GARLIC & DILL PICKLED CUCUMBERS (GHERKINS)

Steps:

• Wash and prick the cucumbers with a silver fork.
• put a layer into a plastic bowl, then sprinkle with salt until all are covered with salt.
• (leave for approx 4 hrs).
• Put vinegar and water together in a saucepan cook on low heat.
• Thin slice the garlic and add to the vinegar solution, add the dill (or dill seed if you cannot get fresh) 2 teaspoons of coriander seeds, simmer for 5 minutes.
• Take off heat.
• After 4 hours the cucumbers will be saturated with water (the salt dehydrates them ie removes the liquid from the cucumbers).
• Wash the cucumbers 3 times in fresh water, shake dry!
• add to the vinegar mixture.
• The dedhydrated cucumbers absorb this wonderful dill/garlic flavour and believe it or not are ready to eat the next day!

DILL PICKLED CUCUMBERS

Steps:

• Trim the ends off the cucumbers and discard. Slice the cucumbers thinly, about the thickness of a coin. I slice mine by hand but you can use a food processor or mandoline.
• Mix the cucumber and onion in a non-reactive* bowl.
• Mix the salt with the boiling water. Some of the salt will dissolve, but not all of it.Pour the salt and water over the cucumber mixture, mix to distribute and leave for 3 hours, turning the mixture occasionally.
• Tip the cucumber and onion into a colander and press the mixture down with the back of a large spoon to remove as much liquid as possible.
• For the pickling liquid, mix all the ingredients in a non-reactive medium-sized saucepan. Bring the mixture to a simmer over a medium heat, stirring to dissolve the sugar.
• Tip the cucumber and onion into the pickling liquid and simmer 2 minutes. Stir several times.
• Remove from the heat and leave the mixture to cool in the saucepan.
• Spoon the mixture into sterilised jars*, ensuring the mixture is covered with pickling liquid. Do not overfill the jars as the liquid should not touch the lids.Once a jar is opened, store it in the refrigerator.

SPICY DILL PICKLES

Steps:

• Inspect a quart-sized canning jar for cracks. Immerse in simmering water until brine is ready. Wash a new, unused lid and ring in warm soapy water.
• Combine water, vinegar, habanero peppers, garlic, serrano pepper, sugar, salt, peppercorns, pickling spice, and red pepper flakes in a pot and bring to a simmer.
• Remove pot from the burner and let the liquid cool to a warm enough temperature to handle, but not to room temperature, 15 to 20 minutes; you want the heat so it will soak into the veggies.
• Place cucumbers and dill in the canning jar. Ladle the warm brine into the jar until cucumbers are covered and brine is near the top of the jar. Let cool to room temperature, 15 to 20 more minutes. Seal jar and place in the refrigerator for 1 to 3 days before eating.

CUCUMBERS WITH DILL

Steps:

• Place cucumber slices in a colander over a plate; sprinkle with salt and toss. Let stand for 15 minutes, stirring once. Rinse and drain well. , In a large bowl, combine the vinegar, dill, sugar and pepper. Add cucumbers; toss to coat. Cover and refrigerate for at least 15 minutes before serving.