Summer cold pack pickles

2 jars of homemade spicy dill pickle spears

Made from cucumbers, jalapenos and dill from the garden. So yummy. (Would you believe these 2 jars are all from one overgrown cucumber I found hidden in the leaves of the vine?)

Here's the recipe; I got it from the Post 2 years ago. Makes about 4 quart jars. The best part is they don't need to be pressure canned; just put them in the fridge for 5 days before serving.

2 cups water
1 3/4 cups white distilled vinegar
1/2 cup sugar
1 1/2 tablespoons non-iodized pickling salt
1 teaspoon dill seeds
1/4 teaspoon whole black peppercorns
1 tablespoon pickling spice
1 large bunch dill
1 teaspoon coriander seeds
8 medium cloves garlic, coarsely chopped
12 pickling cucumbers (ends trimmed), cut lengthwise into quarters or into thin slices [Note: I can fit about 1 normal sized cucumber per jar]
3 jalapeno peppers, seeded (ribs removed) and cut crosswise into thin slices

Have ready 4 1-quart canning jars with lids; depending on how full the jars are, you may only fill 3.

Combine the water, vinegar, sugar, salt, dill seeds, peppercorns and pickling spice in a large bowl to form a pickling mixture; mix well. Let stand at room temperature for 1-2 hours or until sugar and salt have dissolved. (Stirring speeds up the process.)

Place a few dill springs, a pinch of coriander seeds and some chopped garlic into each jar. Pack the pickle spears or slices into the jars. Divide the pickling mixture among the jars so that it covers the pickles. Top with the jalapeno slices and any remaining dill.

Cover the jars with the lids and close tightly. Refrigerate for at least 5 days before serving.

For me, this takes about 15-20 minutes total: 5 minutes mixing the initial ingredients, then 10-15 minutes cutting the cucumbers and assembling the jars.

Trust me, it is so worth it. These are the best pickles I've ever eaten. They're sweet, crunchy and spicy--but not too hot. Enjoy!