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. 

Ingredients

• 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)

Method

• 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.