Fall means a number of eagerly anticipated things in our part of Texas. One of them is a second growing season. In our fall garden, Kristen and Nora are harvesting cucumbers! So we made dill pickles this week, a small batch which can be stored in the refrigerator.
Fall Garden Dill Pickles
Prepare the jars and lids you wish to use. The number will depend on the size and quantity of available cucumbers. Prepare more than you estimate needed.
12-15 pickling cucumbers, washed and patted dry
6 cups water
3 cups vinegar
2 Tablespoons pickling salt
2 teaspoons sugar
12 or more cloves of garlic, peeled and crushed
large bunch of dill
yellow mustard seed
Set jars out on a tea towel. Into the bottom of each jar, place a garlic clove, one dill frond, several peppercorns, 1 teaspoon mustard seed.
Set aside any cucumbers you want to leave whole. Slice remaining cucumbers into 1/2 inch slices or spears. To make brine, combine water, vinegar, salt, and sugar in pan. Bring to a boil and stir until sugar and salt dissolve. Remove from heat. Add cucumbers to jars to within 1/2 inch of top of jar . Do not pack them too tightly as you need room for the brine. Scatter more fresh dill, garlic, mustard seed, and peppercorns on top of the cucumbers. Finish by pouring into each jar enough brine to cover the cucumbers. Cover and store in the refrigerator for at least one week before eating. Pickles should be good for at least 6 weeks after that. These small batches disappear fast.