Ford's Pickles Recipe

Sterilize jars

Wash pint jars, lids, and bands in hot soapy water. Rinse. Place jars in a large pot, cover with water, bring to a simmer and keep them warm until ready to fill (about 10 minutes). Keep lids in hot but not boiling water.

Prepare cucumbers and aromatics

Wash cucumbers thoroughly. Trim blossom ends and cut cucumbers into spears or 1/4" rounds depending on preference to yield about 8 cups. Peel and thinly slice the red onion to make 1 cup. Peel and halve garlic cloves. If using horseradish, slice into 4 thin pieces. Have dill and tarragon sprigs ready.

In a medium saucepan combine 6 cups water, 3 cups white distilled vinegar, 3 tablespoons kosher salt, and 2 tablespoons granulated sugar. Add 2 teaspoons pickling spice, 1 teaspoon mustard seeds and 1 teaspoon crushed red pepper flakes. Bring to a boil over medium-high heat, stirring to dissolve salt and sugar. Reduce heat and simmer gently for 5 minutes to meld flavors. Remove from heat and let the brine cool slightly (5 minutes) — it should still be hot when poured but not aggressively boiling.

Remove a jar from the hot water using jar tongs and set on a clean towel. Into each warm pint jar place: 1–2 dill sprigs (reserve extra), 1/2 cup sliced red onion, 1–2 garlic halves, 1 horseradish slice (if using), 1/4 teaspoon black peppercorns, and 1/2 bay leaf. Pack cucumbers tightly but without crushing so each jar holds about 2 cups of cucumber pieces (adjust so total yields 4 pints). Repeat until all jars are packed. Leave about 1/2" headspace at top of each jar.

Using a ladle, pour the hot brine over the packed cucumbers, ensuring cucumbers are fully submerged and leaving 1/2" headspace. Run a non-metallic spatula or bubble remover down the sides to release trapped air. Wipe rim of jar with a clean damp cloth and place a hot lid and band on each jar, tightening to fingertip tight.

Quick-pickle (refrigerator method)

Let jars cool to room temperature on a rack (1–2 hours). Refrigerate for at least 24 hours before eating; best after 48 hours. Keeps in the refrigerator for up to 6 weeks.

Hot-water bath (for shelf-stable pickles)

If you prefer shelf-stable jars, return sealed jars to a deep pot of simmering water (water should cover jars by 1"–2"). Process pints for 10 minutes (adjust for altitude if necessary). Remove jars with tongs and place on a towel to cool undisturbed for 12–24 hours. Check seals (lid center should not flex). Store sealed jars in a cool dark place for up to 12 months. Refrigerate after opening.

For best flavor, wait 48 hours before serving (longer for processed, 2–3 weeks for fully developed flavor if shelf-stable). Serve chilled as a snack, sandwich addition, or alongside barbecue.