Ingredients

The following ingredients have 4 Servings
  • 1 teaspoon yellow mustard seeds
  • 1 Tablespoon black peppercorns (whole)
  • 2 1/4 cups water
  • 1 3/4 cups white vinegar
  • 1/4 cup sugar
  • 1 Tablespoon salt
  • 1 cup fresh dill (chopped (approximately 1 bunch))
  • 4 kirby cucumbers ((approximately 6 ounces each))

Instruction

  • Over medium heat, toast the mustard seeds and peppercorns in a large saucepan. Cook until fragrant, about 2 minutes.
  • Add the water, vinegar, sugar, and salt to the pot. Simmer for 10 minutes.
  • While simmering, cut your cucumbers in your desired shape. Make sure spears fit inside the jar (cut off an end if not). Put the pickles and brine in mason jars or another seal-able container.
  • Remove from the heat. Add the dill to the liquid and pour the liquid into the mason jars, covering the cucumbers. (If you want crunchier pickles, let the liquid cool BEFORE adding the pickles so the heat does not cook them).
  • Keep chilled, ideally for at least 10 hours before eating. Pickles can be kept up to a month.