All that hard work we put in this summer… all the focus, and persistence, imagination, daydreams, lazy chats, and late sunsets…. it’s time to pack all of that up in some vinegar and spices and pickle it for the Fall. ย All of that summer goodness doesn’t go away! ย It’s just gets salty and tart and puts of a thick scarf for the new season.
I always have a hard time with the transition between Summer and Fall.
Summer is my favorite season, so getting into Fall is always a kicking and screaming endeavor until it’s just cold enough to eat doughnuts and hide in big chunky sweaters.
I’m trying to embrace this farewell to Summer with a little dignity and preservation… ie: pickles.
This is my first time making pickles. ย It’s a whole new world! ย Veggies in jars with vinegar. ย Let’s ease our way in.
Even pickles look dreamy in sunlight and Instagram.
This is a small batch of pickles.
Two pounds of cucumbers and three cups of liquid make three pint jars of pickles.
This feels like a manageable batch considering my amateur pickling skills and the small size of my refrigerator.
Spices like dill seed, red pepper flakes, and black peppercorn are added to the bottom of the pickle jars. ย Garlic cloves too! ย Let’s not forget those!
Cucumbers are packed in the jars and topped with a warm and salty vinegar-water solution. ย It’s really quite simple!
I had so many questions when it came to making pickles. ย Am I boiling jars? ย Am I boiling cucumbers? ย How does this work?
Here are some questions that might come up for you, because they came up for me. ย Do I really need pickling salt? ย Can’t I substitute with a salt I actually have? (Yes… I sure did.) Also, why can’t I just make Strawberry Jam and call it a day.
Canning can feel a bit daunting, but there are ways to get the canning fix without being entirely overwhelmed.
I’ve found some wonderful recourses are Food in Jars: Preserving in Small Batches Year-Round by Marisa McClellan, and Canning and Preserving by Ashley English. ย Love both!
Also… the pickles are spicy and stellar! ย Next up: scarf shopping.
Homemade Garlic Dill Cucumber Pickles
makes 3 pint jars
inspired by The Kitchn
2 pounds Kirby or Persian cucumbers
1 1/2 cups apple cider vinegar
1 1/2 cups water
2 tablespoons pickling salt (I used pure sea salt, see notes in the post above)
6 cloves garlic, peeled
3 pinches crushed red pepper flakes
3 teaspoons dill seeds
1 1/2 teaspoons black peppercorns
Wash and slice the cucumbers. ย Leave the skin on, but wash well enough to ensure that there’s no dirt on the cucumbers. ย Slice into wedge strips or rounds.
In a medium saucepan, bring vinegar, water and pickling salt to a simmer. ย Once simmering, remove from heat.
Divide the spices between three clean pint jars. ย Add the sliced cucumbers and pack tightly. ย You don’t want to pack hard enough to bruise the cucumbers, but make sure they’re as cozy as can be. ย Pour warm brine into each jar, leaving about 1/2-inch headspace.
Tap the jars on the counter top to loosen and air bubbles.
Place lids on the jars and let cool to room temperature before storing in the fridge.
Allow to rest for 2 days before enjoying. ย Pickles will last up to two weeks. ย
61 Responses
i
i donโt do pickles but i have tons of tomatoes that have to be canned soon.
Can I use English or regular store-bought cucumbers for this recipe?
Thanks!
~Carolyn
Yummy! I’m use to do it with mushrooms, but I have to try this too!
https://justsem.wordpress.com/
Joy! Have I told you lately how much I LOVE this blog? Yup! LOVE IT! GREAT POST!!!
yay! i’mma get to canning this week. i’m so excited.
joy – where are those jars with the “…maison” lids from? i love the shape of the slightly taller ones.
My mom used to tell me I was going to turn into a pickle I ate so many. Love this end of summer post. Definitely inspired to make some this weekend!
Made this same pickle prep on my blog and loved them. Super fresh and easy. Makes me want to pickle everyting.
Next up Kimchi???
Can I use English or regular cucumbers for this recipe? I have been looking for a recipe like this and this is the best I have seen thus far.
Thanks!
You can pickle zucchini the same way if has taken over your garden.
Joy, my dear, I made pickles the same day as you. I did make (and can) 7 quarts though. It’s one of my favorite things to do.
I need to make another 14 now. In Minnesota it’s great to have them in the cubbard in the dead of winter ;)
Delicious recipe!
In Mexico, people “pickle” carrots with onions and some bay leaves, and oregano, no dill with this combo though, but the peppercorns and garlic cloves for sure! This is absolutely delicious with tostadas or tacos, try it, I think you might like it ;-)
F
pickles are probably my favorite thing in life but I’ve been too scared to try making them !! i think it’s the whole canning process thats scaring me off lol. the addition of pepper flakes and garlic make these look pretty life changing tho, might have to try making them sometime soon!
I made pickles for the first time last fall. We just ate the last jar though so I guess that calls for more! So much better than the store bought kind!
Yum! I have never made pickles before, but this WAY better than buying them. I should try soon!
I love dill pickles! I can’t wait to try these. Thanks Joy!
I want to do this but with cauliflowers or carrots!
For years pickles have been on my autumn menu…Great pictures
Thank you
I love your blog! It is exactly what I would like to incorporate into my blog!!! You’ve inspired me to pursue this path!
Hope you are full of success! – Count me as a new follower and fan!
Lots of Love,
Bee
https://www.thedramaqueenconfesses.blogspot.com
Oh wow, this looks absolutely sublime. We aspire to being able to grow enough to make this next year. Greetings from London :)
mmm… I always pick out the pickles from burgers and savour them first.
I’ve never done pickling before — just the thought of it makes me shiver. But this looks so doable. Love the added spices :)
LOL. everything DOES look dreamy in sunlight and instagram!
it’s just true.
they look simple and perfect! not ready for fall yet though no no no not ready not ready
Ohh this could be really fun! Love pickled anything!
For your scarf shopping :) https://livefashionable.com/product-cat/scarves/
love this. i actually do small batch canning so the jars seal and last, and it’s actually not too much harder than this recipe. you just need to prime the jars with hot water before packing them (sometimes you need a water bath, but they mostly seal on their own). i’ll be sharing my recipe on my blog soon.
I have always been super intimidated by pickling but have always had a sneaking suspicion that I could make way better (read: garlicy-er) pickles than you can get at the store. I am definitely doing this!
I really, really, really want to make my own pickles but I don’t live in an area where cucumbers are available in varieties. There are just “cucumbers, green ones.” I wonder if those would work, in a pinch?
yes
Pickles without boiling, I’m in!
Great pictures!! I made pickled jalapenos a couple months ago and absolutely loved them! I think cucumbers are next on my list to be pickled!
I need to start pickling! I bet homemade pickles are so, so, so good! This recipe sounds awesome and I am all about keeping summer with us as long as possible!
Thank goodness you made pickling something us undomesticated folk can do. I have been to intimated by pickles for ever.
I think I have to made these to go one one of your pickle sandwiches. Just to taste if it is right of course ;)
Kudos on trying pickles. I’m still waiting to find my courage to start canning. (seems so scary!)
A great site to look at is: https://wellpreserved.ca/
I’m getting a boatload of cucumbers in my CSA this week so this recipe will come in handy. And I can’t wait for fall in Ohio!! Winter too! I’m a werido!
I absolutely love pickles, but I’ve never tried making my own — maybe it’s time to change that! These look delicious!
Joy you always make things so approachable, gracias! These pickles will go great on my Cuban sandwich.
I don’t do pickles but I have tons of tomatoes that have to be canned soon. The love of gardening and seeing these beautiful plants growing all summer have now become hard work. LOL But after all the hard work they taste wonderful when making chili or Italian sauce on Sundays and just eating the buggers out of a jar with a spoon when too lazy to make anything is so good.
Speaking of pickling try green beans with garlis dilled., SO GOOD.
By the way I do love fall I think better than summer. That’s when I really start to bake and eat and eat. Have fun canning. Paulette
Man! I love fall (Or Autumn as we call it).
The crunchy leaves under foot, the scarves, boots, jumpers, coats.
The feeling of being cold and snuggling to get warm. Rosy cheeks, misty mornings, oranges and golds, cinnamon and pumpkin in everything! Need I go on?
I am sick of being sticky and hot already, roll on autumn I say, roll on.
Errm, Joy. Fall? You’re telling me that people can actually tell the difference between Summer and Fall in Los Angeles?! Or was it an unusual heatwave last September when I first moved and thought I was going to die from the heat? And also, chunky sweaters?! I can only think of one week in January over the past 12 months where one was necessary!!!
Going to have to agree with Rachael here. LA doesn’t have seasons! I lived there for three years. It rains about 1-2 weeks out of the year. I live in SF now and we can barely claim mild seasonal changes :)love pickles and the recipe! Thanks, Joy
Los Angeles has seasons. They’re just more subtle than you’re accustomed to. Also… it was below freezing at the beach here last winter. Don’t make me argue my city’s weather. Please.
I have a bit of a pickling fear. But a desire to do some old-fashioned “putting up” for autumn. This looks manageable.
I love pickling things. I recently pickled some carrots and parsnips. I love anything pickled or fermented. Vinegar is the best. And so is preserving summer’s bounty. I am like you, summer is my fave season, and even though it’s 90F in the shade in San Diego the past 10 days or so, I love it :)
Your pickles look awesome. All those jars are just so satisfying to see, right!
carrots are next on my list.
Small batches are good – or you see the look on peoples’ faces oh here she comes with asparagus pickles/Riesling jelly/oh whatever!
I will be transitioning inside with eggs benedict!