4th batch is now in the fridge and should be ready to eat next week. Recipe below.
Sours: Cucumbers and onions w/vinegar, salt, sugar, mustard seeds, celery seeds, pickling spice, garlic
Dill the 1st: cucumbers and onions, less sugar, dill seed and dried dill, omit celery seeds
Dill the 2nd: carrots and onions, less cider vinegar, more wine vinegar, dried dill, dill seeds, ground ginger, onion flakes, pickling spice
Dill the 3rd: cucumbers and onions, sliced super thin, same recipe as the 2nd, fresh dill (not dried) and granulated garlic (not fresh)
Dill the 4th: cucumbers and onions, normal slices, fresh dill and fresh garlic.
2 long skinny cucumbers (english hot-house variety)
1/2 white onion
10 or so sprigs of baby dill (could be as much as 20)
Slice cucumbers and onions and cram them into a spring-top jar. When you can’t cram any more in, get out a small storage container for the rest. We will inflate the recipe a bit more to make more brine, don’t worry.
Cram some dill down in the sides so you can see it around the outside. This works better when the jar is only half full, but it’s become sort of part of the ritual to cram it full up to the top and then take some out so you can cram dill sprigs down the outside edges with a butter knife or whatever. Whatever doesn’t cram back in can go in the tupperware. Cram some dill in there too.
3/4 cup each of: cider vinegar, white wine vinegar, red wine vinegar (I used “garlic red wine vinegar”)
1 1/2 cup of water
1/4 cup sugar
3 tpsb salt
1 tsp mustard seeds
1/2 tsp ground ginger
1 tsp onion flakes
1 tsp pickling spice
5 cloves of fresh garlic
Combine all remaining ingredients except garlic in a saucepan. Bring just to a boil to dissolve the salt and sugar and wake up the spices. Pour hot liquid carefully over veggies in both containers. Wait a bit to make sure the liquid goes down and the air bubbles come up.
Keep in fridge one week for best flavor. Consume within three weeks after that or so, always refrigerated.