Ingredients

The following ingredients have 4 Servings
  • 6-7 pickling cucumbers
  • 2 cups water
  • 1 cup white vinegar ((or apple cider))
  • 1 Tbsp kosher salt
  • 1/2-1 tsp granulated sugar
  • fresh dill
  • 4-6 cloves garlic (peeled and smashed/roughly chopped)
  • 10 whole black peppercorns
  • 1/2 tsp whole yellow mustard seeds
  • 1/4 tsp red pepper flakes
  • pinch celery seed

Instruction

  • Slice cucumbers into slices about 1/4" thick, or into spears. Gather glass jars and lids. Set aside.
  • In a saucepan, add water, vinegar, salt and sugar (if using), and heat, stirring occasionally, over MED HIGH heat until sugar and salt have dissolved. Set aside to cool to room temperature.
  • While brine is cooling, add cucumbers to jars. Make sure to leave enough room for the brine and other ingredients.
  • Add dill, garlic, mustard seed, black peppercorns, red pepper flakes and celery seed.
  • Pour in enough brine to cover the cucumbers, making sure to leave a 1/2" or so at the top. Seal jars to be airtight.
  • Refrigerate for at least 5 days. Pickles will last 4-6 weeks after those 5 days, but will lose some of their crispness towards the end of their "shelf" life.