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1
Combine cucumbers, onions, garlic, peppers, and salt in a medium bowl.
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2
Allow to set for 1 hour, tossing occasionally.
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3
Pour off accumulated liquid, and sprinkle with dill weed, tossing as you add the dill.
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4
Allow to set for 1-2 more hours, tossing occasionally.
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5
Transfer to colander to drain for 5 minutes.
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6
Taste, and if too salty to your taste, rinse and allow to drain for another 5 minutes.
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7
Add a little more dill weed, to taste.
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8
The cucumbers are quite edible at this point.
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9
If you want, you can stop right now and start to munch.
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10
Tastes good!
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11
We have tried it!
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12
While the veggies are marinating, combine vinegar, sugar, pickling spice and dill seed in a small sauce pan over low-medium heat, stirring until sugar is dissolved.
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13
Continue to simmer until you are almost happy with the intensity of the flavor; don't let the marinade get too strong.
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14
Remove from heat.
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15
After the veggies have finished draining, return the vinegar mixture to high heat until it just boils.
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16
Strain vinegar mixture onto veggies, and toss thoroughly several times.
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17
Refrigerate in a covered plastic container for at least 24 hours, tossing or shaking occasionally.
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18
Remove the hot peppers if the pickles are getting too hot.
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19
Store in the refrigerator if you are going to use within a few months, or ladle into small plastic freezer containers and freeze.
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20
To serve, defrost if frozen.
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21
Serve chilled.
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22
This is good after being frozen, but loses some crunch.
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23
It will keep for at least a couple months in the fridge, probably more, and the flavor only improves with time.
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24
Tastes kind of like bread and butter pickles, but crisper.
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25
Don't forget to eat the onions and garlic.
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26
They are not just for seasoning.
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27
They're good too, real good!
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28
You might want to add more of them just for eating's sake.
