Often called kosher-style dill pickles, these are quick to make. Use either small whole cucumbers or cut large ones into quarters. For an additional interesting flavor, tuck in a small dried red pepper into each jar.
We always try to get pickling cucumbers in the short summer months here in Alaska at the local farmers markets. This year we picked up several pounds at the Alaska State Fair. These are not your normal cucumbers. They do not taste very good raw so I would suggest only using them for pickling.
8-10 small picking cucumbers (about 3 pounds)
2 cups white vinegar
2 cups water
2 tablespoons pickling salt
4 heads of fresh dill or 4 teaspoons dill seeds
4 small cloves of garlic
Cut a thing slice from each of the ends of the cucumbers
Meanwhile, combine vinegar, water and salt in a sauce pan and bring to a boil.
Remove hot jars from canner. Place 1 head fresh dill or 1 tsp dill seeds and 1 clove garlic into each jar; pack in cucumbers. Pour boiling vinegar mixture over cucumbers to within 1/2 inch or rim (headspace). Process 10 minutes for pint jars and 15 minutes for quart jars.
Tip: garlic may turn blue or green in the jar. Nothing to be alarmed about, it is only the effect of the acid on the natural pigments of the garlic.