We found some mini cucumbers at the store and decided to can some pickles to enjoy at our first bbq of the summer (which I hope looks nothing like this ‘spring’ we’re currently 'enjoying’).  

These pickles are spicy and super vinegary - definitely our favorite concoction from last year.  It’s a riff off of the Dill Pickle recipe from Saving the Season


  • 8-10 small pickling cucumbers (3 lbs)
  • 2 ¼ cups white vinegar
  • 1 ¾ cups water
  • 2 tbs pickling salt
  • 4 sprigs of dill 
  • 2 tsp of mustard seed
  • 1 tsp coriander seed
  • 4 cloves of garlic
  • 3 hot peppers (dry or fresh)


  • cut a thin slice off the ends of each cucumber
  • combine vinegar, water, and salt and bring to a boil
  • pack cucumbers and herbs into sterilized jars
  • pour boiling vinegar mixture over top with ½ “ head space
  • process for 10 minutes for pint jars, 15 for quart.