Prep 10 mins
Cook 20 mins
From personal chef Phyllis Segura
- 2 garlic cloves, sliced
- 1 tablespoon whole coriander seed
- 1 tablespoon celery seed
- 1 tablespoon dill seed
- 1 tablespoon fennel seed
- 1 teaspoon whole allspice
- 1 teaspoon whole cloves
- 1 teaspoon black peppercorns
- 1 teaspoon juniper berries
- 3 bay leaves
- 2 red chili peppers
- 2 tablespoons chopped fennel leaves or 2 tablespoons chopped dill
- 1⁄4 teaspoon powdered turmeric
- 1 1⁄2 cups vinegar
- 1⁄2 cup organic sugar
- 2 -4 tablespoons salt
- 1 cup water
- 12 kirby cucumbers
- Grow or buy Kirbies that are small enough to fit neatly into quart canning jars. Make sure the skins are not wrinkled. Boil your jars to sterilize. Pack the cucumbers into the jars.
- Boil all the seeds and spices together with the vinegar, sugar, salt and water. (You can put a spoon in and taste it now to see if you want to change the salt to sugar to vinegar to water ratio.).
- Pour the brine over the cucumbers. If there isn't enough liquid to completely cover all the cukes, add some boiled water. Cover loosely with the lids and let sit for 1 hour to 24 hours or more, taste, then refrigerate. If you intend to keep the pickles more than a couple of weeks then go through the canning process and boil the jars immediately after pouring the brine.
- From Phyllis: A tip: I cut one pickle into quarters and put it near the top of the jar so if I want to see how they taste I can pick it out with a fork, rinse it off gently, and taste to see if I want to continue the pickling process longer.
- If you don't like that slightly yellowish color that is imparted to the pickles then eliminate the turmeric.
These pickles are amazing! My first time making pickles and I found them so easy to do and the result was terrific. I used small cukes cut into chunks. Loved this recipe - thanks for sharing it! Made for the Best of 2011 event, recommended by Maito
I have never made pickles, and was so impressed. In fact, these are the best pickles I have ever had! We aren't fond of sweet pickles (so left the sugar out) or allspice/cloves/juniper berries, so subbed mustard and caraway seeds. After pouring in to the jar (very easily with a funnel) the amount of water and vinegar in the recipe, I decided I had to make a second batch of it (therefore the amount was doubled), since it yielded so little for the size jars/cucumbers I was using. I didn't want to upset the acid balance and have 3/4 of the jar as pure boiled water. I halved the cucumbers so I could continually take one out to taste them. Even after one hour, they were super duper delicious and tasted just like a dill pickle, but seemed to be more "done" by 3 hours. This was their prime. At 1-3 days they are still unbelievably good and crunchy, but the centers start to soften slightly from sitting in the brine (maybe if you leave the cucumbers whole this doesn't happen), and then by 4-7 days they continue soften a bit more. These are so easy to make, and healthier and far better in taste than any store bought pickle I've ever had. A definite new favorite!