Ingredients:
- 6-7 mini cucumbers, thinly sliced
- 1 bunch fresh dill fronds
- 1 cup granulated sugar*
- 1 cup white wine vinegar
- 3/4 cup red wine vinegar
- 3/4 cup cider vinegar
- 1/2 tsp black pepper
- 1 tsp celery seed
- 1/4 tsp dry mustard
- 1/2 tsp turmeric
Directions:
1. Wash the mini cucumbers and slice them in rounds or in spears and put them in a quart jar with lots of the dill weed. Add in the trimmed stalks too as well as they have lots of flavor.
2. Mix together the sugar, vinegars and spices in a large measuring cup. Stir until all the sugar has dissolved.
3. Pack more dill weed into the jar if there is a lot of space.
4. Pour the vinegar mixture over the cucumbers and dill.
5. Put the lid on the jar and place it in the refrigerator.
6. In about 3 days you will have wonderful pickles to enjoy. The longer you leave them, the better they get.
7. Save the brine to make more pickles and to use in salad dressings.
*I found these pickles a bit too sweet so will reduce the sugar to 3/4 cup next time I make them.
This recipe makes 1 quart and can easily be doubled or tripled.
Original recipe found at nwkidney.org
