Ingredients

The following ingredients have 8 Servings
  • 10 small pickling cucumbers, sliced into 1/2" rounds
  • 2 tsp garlic, minced
  • 1 tsp crushed red pepper - optional for heat
  • 1 tsp mustard seeds
  • 4 1/2 Tbsp salt
  • 1/3 cup fresh loosely packed dill
  • ~ 5 cups white vinegar
  • ~ 3 cups water
  • 2 quart size jars

Instruction

  • Place the cucumber slices in a bowl with 1 1/2 Tbsp sea salt. Cover and set aside for 2 hours.
  • Grab two quart size jars.  Add to each jar: ~ 2 1/2 Tbsp dill, 1 tsp minced garlic, 1/2 tsp crushed red pepper, 1/2 tsp mustard seed, 1 1/2 Tbsp Sea Salt, and whatever other spices strike your fancy.
  • Drain and rinse cucumbers.  Pack slices in quart size jars atop the herbs/spices and fill 2/3 cup way with white vinegar and 1/3 way with water. Make sure to cover the cukes in liquid. More vinegar will make them more sour.
  • Put in the refrigerator for 24 hours. Good for 1 month in the refrigerator. Easy and Tangy!  Happy Picklin'!  Beckie