Prep Time: 10 min Cooking Time: 5 minutes Servings: 3 Quart Sized Jars
10 – 12 Pickling Cucumbers
1 big bunch of Fresh Dill
2 Cups White Vinegar
4 Cups Water
2 Tbsp Kosher Salt
1 tsp Sugar
1 Head of Garlic (skins removed, Cloves smashed; less if it’s a strong Garlic)
3 tsp Peppercorns
1 tsp Crushed Red Peppers
1 tsp Mustard Seeds
Slice Cucumbers into 1/4 inch slices or spears. Set aside.
To make brine, combine Water, Vinegar, Kosher Salt, and Sugar in medium sauce pan. Bring to a boil and swirl to make sugar and salt dissolve. Remove from heat and cool to room temperature.
Add Cucumbers to jars. Do not pack them super tight as you you'll want room for the brine. Add the fresh dill, smashed garlic, and peppercorns to the jars. Finish by adding enough brine to cover the cucumbers.
Seal with an airtight lid and store in the refrigerator for at least one week. Pickles should be good for at least 4-6 weeks after that.
This recipe made enough for me to make 3 quart sized jars of Pickles.