Ingredients
10 to12 pickling cucumbers
4 cups water
2 cups white vinegar
2 Tblspns of kosher salt
1 teaspoon of sugar
A big bunch of dill, see NOTES below
8 cloves of garlic (the skins removed, and the cloves smashed (less if it’s a strong garlic, and to suit your taste)
10 smashed peppercorns
Instructions
Slice your cleaned cucumbers into 1/4 inch slices or spears.
Set aside
To make the brine, combine the water, vinegar, salt, and sugar in medium sauce pan. Bring to a boil and stir to make sure that the sugar and salt have dissolved.
Remove from heat and let the brine cool to room temperature.
Add the prepared 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 smashed peppercorns to the jars.
Finish by adding enough of the 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 to fill one pint and two quart jars.
NOTES
Makes 3 quart sized jars.
The amount of dill and garlic can vary depending on your personal taste.
I prefer to pack my jars with a lot of fresh dill which is why I don’t specify a specific quantity, but you can add as little or as much as you prefer.
The intensity of the garlic will also impact the intensity of the pickles. If your garlic is particularly strong, use less if you are sensitive to the taste
