Time P1DT25m Yield 8 servings Number Of Ingredients 12 Steps:
Combine the vinegar, honey, pepper flakes, peppercorns, coriander, mustard seeds, fennel seeds, cumin and salt in a medium non-reactive saucepan over high heat and bring to a boil. Let boil for 2 minutes; remove from the heat and let sit until cooled to room temperature. Add the dill and cilantro. Place the cucumber in a medium bowl and pour the cooled vinegar mixture over them. Refrigerate, covered for 24 hours or up to 4 days.
Time 40m Yield about 100 pickle spears. Number Of Ingredients 8 Steps:
Cut each cucumber lengthwise into four spears. In a large bowl, combine the cucumbers, dill, onions and garlic; set aside. In a Dutch oven, combine the remaining ingredients. Bring to a boil; cook and stir just until salt is dissolved. Pour over cucumber mixture; cool., Cover tightly and refrigerate for at least 24 hours. Store in the refrigerator for up to 2 months.
Time P12D Yield 4 (1-1/2-pint) jars Number Of Ingredients 11 Steps:
Thoroughly wash and scrub all the cucumbers under cold water. In a very large bowl add in water, vinegar, 1-1/2 cups chopped fresh dill, sugar, chopped garlic, salt, pickling spice, dill seed and red pepper flakes; stir well with a wooden spoon. Add in the pickles. Let stand at room temperature for 2 hours, stirring occasionally. Remove the cucumbers from the brine and divide into three 1-1/2-pint wide-mouth jars (4 cucumbers in each jar). Ladle the brine between the jars to cover the cucumbers completely (if you can make certain to get at least a few red pepper flakes in each jar). Place 1 sprig of fresh dill into each jar. Seal tightly with clean lids. Place in the refrigerator for a minimum of 12 days (gently shaking the jars every so often during the 12 days). Use before 1 month.
Time 1h10m Yield 1 quart Number Of Ingredients 7 Steps:
Bring the vinegar, 1 1/2 cups water and 1 tablespoon salt to a boil in a small saucepan over medium heat, stirring until the salt is dissolved, about 3 minutes. Remove from the heat. Meanwhile, place the peppercorns, red pepper flakes, dill and garlic in a 1-quart Mason (or other glass) jar. Pack the cucumbers in the jar as tightly as possible. Pour the vinegar mixture over the cucumbers so the cucumbers are completely submerged. Leave uncovered and allow to cool to room temperature, about 1 hour. Cover and refrigerate for at least 1 day before using. The pickles will keep in the refrigerator for up to 2 weeks.
Time P10DT2h15m Yield 12 Number Of Ingredients 11 Steps:
In a large bowl, combine the cucumbers, water, vinegar, chopped dill, sugar, garlic, salt, pickling spice, dill seed, and red pepper flakes. Stir, and let stand at room temperature for 2 hours, until the sugar and salt dissolve. Remove the cucumbers to three 1 1/2 pint wide mouth jars, placing 4 cucumbers into each jar. Ladle in the liquid from the bowl to cover. Place a sprig of fresh dill into each jar, and seal with lids. Refrigerate for 10 days before eating. Use within 1 month.
Time P1DT55m Yield 12 Number Of Ingredients 12 Steps:
Combine water, vinegar, salt, peppercorns, yellow and brown mustard seeds, sugar, and crushed red pepper flakes in a saucepan over medium heat. Cook until sugar and salt have dissolved, 5 to 7 minutes. Allow mixture to cool, about 30 minutes. Cut cucumbers into even spears and pack into a 1-liter, large-mouthed glass jar. Add onion slices, dill sprigs, and garlic. Pour cooled vinegar mixture over cucumbers in the jar to cover completely. Seal with a lid and refrigerate for 24 hours before serving.
