Tried these with Ray and Hannah, Summer 2012.
Often called kosher-style dill pickles, these are quick to make. Use either small whole cucumbers or cut larger ones into quarters. For an additional interesting flavor, tuck a small dried hot red pepper into each jar.
8-10 small pickling cucumbers (about 3pounds/1.5kg)
2 cups (500 mL) white vinegar
2 cups (500 mL) water
2 tablespoons (25 mL) pickling salt
4 heads fresh dill or 4 teaspoons dill seeds (20 mL)
4 small cloves garlic
Tip: Garlic may turn blue or green in the jar. Nothing to be alarmed about, it is only the effect of the acid on the natural pigments in the garlic.
Extra! Tips from Epicurious:
Pickling salt is free of the additives found in table salt, which can discolor homemade pickles. The popular brand Mrs. Wages is available online at www.canningpantry.com/pickling-salt.html. If you use regular table salt, the pickles will taste fine, but they may turn dark, with cloudy liquid. Do not substitute kosher salt, as the difference in texture can result in incorrect measurements.
"The proportion of water to vinegar necessary to inhibit the growth of organisms produces a very sour pickle," says Topp. "While you can't change this proportion, you can safely add up to one tablespoon of sugar if you want to slightly sweeten the pickles."
Yield: Makes 4 pint (500 mL) jars