If you don’t have time for the traditional dill pickles cured in brine, try this quick recipe.
3 – 4 pounds pickling cucumbers
3 cups apple cider or white wine vinegar
3 cups water
1/3 cup kosher salt
2 Tbsp dill seed or the flowering tops of 4 to 5 dill plants
Optional: fresh grape leaves, dried chiles, garlic, fennel seed, peppercorns, mustard seed, coriander seed, a clove or two
Wash the cucumber thoroughly under cold water. Heat the vinegar, water and salt to the boiling point. Pack the cucumbers into sterilized jars with the dill. Add one or more optional ingredients as desired to each jar.
Fill the jars to within ½ inch of the top with the boiling brine. Put on the lids, tighten the bands and allow to cool to room temperature. Keep in the basement or another cool place for 2 weeks for pickles to mature. Pickles can be stored for a few months in the refrigerator.
For longer storage, process in a boiling water bath for 15 minutes, according to a good canning book.