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1 1/2 lbs small pickling cucumbers (blossom ends removed)

1 cup water
1 cup white or cider vinegar
1 bunch of fresh dill
2 garlic cloves
1 tbsp Dill Pickling Spice (available in the shop)
1 1/2 tbsp sea salt
1 fresh grape leaf (optional to make firmer pickles)


Halve, quarter or leave cucumbers whole (pickler's choice!). Pack into your quart jar with dill & garlic. In a saucepan bring vinegar, water, salt and pickling spice to a boil. Simmer for 5 minutes. Pour hot liquid over cucumbers leaving 1/2 inch of headspace from the top of the jar.


Process by canning if desired or store directly in fridge. Try to wait 1 week before tasting as flavors balance over time!


Image: David Kindler

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