Sweet and Dillyiscious Pickles

DSC_0016

Once again I am out of sync with everyone.  I realize that people normally pickle their cucumbers once they have hoards of them and their neighbors, friends and relatives have refused to take another single one.  Here I am making pickles, pickles with purchased cucumbers.

DSC_0135

First of all, I’ve never pickled anything in my life except my liver.  Based on that I should be pretty good at pickling cucumbers and hopefully they both have a long shelf life.  Why in the world would it possess me to do it now?  A yearning for summer?  The rebel in me?  Just another complicated me thing.

DSC_0100

There was something so enticing about these “snacking” cucumbers (that’s what they called them).  Their claim was crispness.  Just seemed like a good criteria for pickles.  I picked up a couple of packs, brought them home and thought what the hell am I doing?

After searching the internet for pickling ideas, I had determined that 1. I was going to do refrigerator pickles (I didn’t have any canning stuff) 2. I was going to create my own unique pickles.  I did that by blending the sweet and dill then throwing in a little spice.

DSC_0127

Talk about easy!  Talk about dillyicious!  Talk about sweet!  They reminded me of a bread and butter pickle at first, then the sweetness faded and I got a subtle dill aftertaste, then the crushed red peppers hit the edges of my tongue and I went gaga!

DSC_0116

Sweet pickles are a mood thing for me, and these were maybe a tad bit sweet for my taste.  I think next time I’ll cut back on sugar.  I might even wait until someone kind decides to unload their cucumbers on me before I go all rebel again.

Sweet and Dillyiscious Pickles
Write a review
Print
Ingredients
  1. 2 lbs. pickling cucumbers (or mini snacker cucumbers)
  2. 3 Tbs. pickling spice like McCormick's
  3. 1/4 tsp. crushed red pepper flakes
  4. 1 1/2 cups apple cider vinegar
  5. 1 cup water
  6. 1 cup sugar (or less)
  7. 3 Tbs. Kosher salt
  8. 3/4 oz. (1 pkg.) fresh dill weed
Instructions
  1. Wash cucumbers and cut into 1/2” discs or into spears.  Tightly pack into 2 or 3 sterilized quart jars and top with the dill weed.
  2. Lightly crush the pickling spice with a mortar and pestle.  Place in a medium non-reactive pan.  Add cider vinegar, crushed pepper, water, sugar and salt.  Bring to a boil, reduce heat and cook until the sugar and salt dissolves.  Pour over the jarred cucumbers and dill weed.
  3. Let cool completely, cover and refrigerate for 7 days for best flavor.
The Kitchen Witch http://www.thekitchenwitchblog.com/
Related Posts with Thumbnails
Click to Print a Recipe Card

, , , ,

3 Responses to Sweet and Dillyiscious Pickles

  1. Feast on the Cheap April 1, 2011 at 1:27 am #

    Dillyscious? I’m dying, that’s hilarious. I absolutely adore homemade bread & butter pickles, so much better than the storebought variety and a total cinch to make. These look wonderful – I love that you added spicy crushed red pepper…

  2. elle April 5, 2011 at 2:58 am #

    I just stumbled upon your blog through an image search, and as soon as I started scrolling through it I was captivated. I have no choice but to add this to my “favorites” because I’m looking forward to checking up on it often.

  3. Kitchen Butterfly April 7, 2011 at 7:19 pm #

    My daughter loves pickles…..and you remind me I have a jar at the back of the fridge that requires using up! I like the dillyscious word!