New England Dill Pickles

New England Dill Pickles

Ingredients:

  • 3 pounds (approx.) small pickling cucumbers, not peeled, well scrubbed
  • 3 dill stalks
  • 2 garlic cloves
  • 1⁄2 Tbsp long clove
  • 5 each star anise
  • 1 Tbsp black peppercorn whole
  • 1 Tbsp turmeric powder
  • 5 quarts water
  • 1 cup rice vinegar
  • 1 cup distilled white vinegar
  • 1/2 cup salt

Instructions:

  1. For half-sour dill pickles, pack cucumbers into a sterilized 6-quart glass jar. Add dill stalks, garlic cloves.
  2. Add all the spices except turmeric.
  3. Mix water, vinegar, salt, and tumeric. Pour over cucumbers.
  4. Leave at room temperature 1 day; then refrigerate. For sour dills, leave at room temperature 3-4 days; then refrigerate to keep crisp.
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