Today I made round two of some delicious English cucumber pickles that were very short-lived in the refrigerator.
I adapted it from an old Sunset magazine recipe.
3 quart sized containers with lids, like mason jars
4 large English cucumbers, sliced about 1/8″ thick
1 whole head garlic (because, why not?), gloves peeled and smashed
1 bunch fresh dill, whole
2 cups white vinegar
2 cups apple cider vinegar
4 cups water
1/3 cup salt
1 cup white sugar
3 Tbsp + honey, to taste
1 tsp crushed red chili flakes or 1 dried chili de arbol, if you so desire to give them a little kick
1-2 Tbsp each of any whole spices you can find, for example, some good ones are:
- brown or yellow mustard seed
- peppercorns of any color
- allspice berries
- dill seed
- fennel seed
- caraway seed
Taste your brine for sweetness, and add more salt if you like. Just don’t breathe in while the spoon is near your nose – a lesson you will learn very quickly. If you are satisfied with your tasty brine, strain the liquid through a mesh strainer into the jars, filling almost to the top with liquid. Put lids on the jars right away. Let cool at room temp, then refrigerate. They are ready to eat right away, after they have cooled slightly, but the more they sit, the better they get. They will last for a a few weeks to a month in your refrigerator, longer if you process them in a hot water bath.