4 lbs of small (4-5″ long) cucumbers that will fit, whole, in a quart canning jar
6 tsp Kosher Salt
3 Cups vinegar
1 Cups water
3 Tbsp dill seed or 9 heads of fresh or dried dill weed
18 whole black peppercorns
Optional: 3 dried red (chile pequin) peppers (caution: very hot!)
Wash and gently brush off the “prickles” from the fresh cucumbers. Slice the stem and blossom ends (especially the blossom end) off. If you’re using cucumbers that are too big to fit, whole, into the quart jar, or if you like round slices for your burger, slice them before pickling.
Pack cucumbers into clean jars. For each quart jar, add 1 Tbsp (or 3 heads) of dill, 6 whole black peppercorns and 2 tsp kosher salt. Set aside while you combine the vinegar and water in a heavy, non-reactive saucepan. Bring liquid to a simmer (just short of boiling).
Carefully fill the jars with the vinegar/water solution, leaving 1/2 inch “headspace” (empty room at the top of the jar). Put lids and rings on the jars and close tightly.
Put the full pickle jars into a hot-water bath and process 15 minutes in simmering hot water. Carefully remove jars from the canning kettle and allow to cool (a wire cookie cooling rack works great) to room temperature. You will hear a satisfying “thwup” noise as the jar cools and seals itself.
Makes three quart-size jars.
Photo credit: Dill pickles via Preparedness Advice