This classic DIY pickle recipe gets an unexpected punch of bold flavor from our spicy Pink Peppercorns, and can be adjusted to suit your preferences. Add dried garlic for an extra savory component, or try using one of our peppercorn blends for an interesting twist.
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients
Makes 10 pieces
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10 Pickling Cucumbers, scrubbed clean
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1 Bunch Fresh Dill
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5 Cups Water
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1/2 Cup White Wine Vinegar
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2 Tablespoons Coarse Sea Salt
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1 Tablespoon Pickling Spice
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1 Teaspoon Pink Peppercorns
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1 Teaspoon Indian Dill Seed
Directions
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Place cucumbers and fresh dill in sterilized 1-1/2 quart canning jar.
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Bring water, vinegar, sea salt, Pickling Spice, Pink Peppercorns and dill seeds to a boil in large saucepan over high heat. Boil for 3 minutes, remove from heat and allow cool to room temperature.
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Pour cooled mixture over cucumbers, covering completely. Discard any liquid that does not fit jar, but be sure to add all spices. Seal jar and store in cool, dark place for 3 weeks before serving. Refrigerate after opening.