Double-Dill Quick Pickles
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Author:
Old Town Spice Shop
These quick pickles are a flavor explosion, thanks to a blend of classic dill with a kick of heat and warm spices. The combination of mustard seed, cinnamon, coriander seed, ginger, black pepper, dill seed, cloves, allspice, chili peppers, and bay leaves creates a complex and satisfying brine that will leave your taste buds wanting more. Enjoy these crunchy, tangy pickles as a side dish, snack, or topping for your favorite sandwiches.
Ingredients
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1 ¼ Cups White Wine Vinegar
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2 oz. OTSS Farmers Market Pickle Blend
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1 oz. Coarse Sea Salt
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8 Cups Pickling Cucumbers, cut into spears
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½ Cup Chopped Fresh Dill
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¼ Cup Finely Chopped Garlic
Directions
In a 2-3 quart non-reactive sauce pan bring the vinegar, spices, salt and 3 ¼ cups water to a simmer over medium heat, stirring until the salt dissolves. Simmer over low heat for 5-7 minutes to meld flavors. Let cool to room temperature, about 1 hour.
Pack cucumbers, dill and garlic into two 1-quart jars or other sealable non-reactive containers.
Cover the vegetables with the liquid. Let sit uncovered, at room temperature for 2 hours to pickle the cucumbers.
Serve or refrigerate for up to 3 weeks.
You can use other vegetable besides cucumbers. Sliced peppers, asparagus, blanched carrots or green beans all work well.
Double-Dill Quick Pickles