In our garden this spring and early summer we had a lot of cucumbers. What do you do with so many cucumbers, make pickles of course. One of my fellow teachers makes really great sweet and spicy pickles by adding ingredients to plain jarred pickles, so I thought I would try to replicate that idea but from scratch. After a few trials this is the recipe that I have come up with. The pickles are crisp and full of flavor. They’re kind of addictive, just to warn you.
You will need 6 pint jars and lids that are sanitized and still warm.
Slice 3-5 cucumbers 1/4 of an inch thick.
In a non-reactive pot combine:
3 1/2 Cups Water
3 Cups Apple Cider Vinegar
2 Cups Sugar
1 tsp Salt
3 tsp Mustard Seed
1 tsp Celery Seed
1 tsp Whole Clove
1/2 Cup Chopped Fresh Dill
4 Jalapeños sliced 1/4 inch thick
Medium head of garlic separated, peeled and roughly chopped
Bring the contents of the pot to a simmer. When contents of pot are simmering quickly fill warm jars with cucumber slices. Ladle simmering liquid into jars, filling up to a 1/4 in from the top. Place lids on jars and shut tightly. Leave jars on the counter to cool, making sure lids pull down. When lids have pulled down and jars are cool enough to handle, (after about an hour) place jars in the refrigerator. Let pickles sit for at least one week before opening for the flavors to meld together. Pickles will keep unopened for 2 to 3 months refrigerated.