Ingredients

The following ingredients have 4 Servings
  • 1 bunch fresh dill
  • 6 cloves garlic (peeled and chopped into large pieces)
  • 1/2 cup onion (sliced)
  • 2 carrots (peeled and sliced, optional)
  • 2 quarts pickling cucumbers (I think any cucumbers would work, this is just what I’ve been buying from the Farmer’s Market)
  • 4 1/2 cups water
  • 5/8 cup white vinegar
  • 3 Tablespoons kosher salt
  • 1 1/2 teaspoons whole peppercorns

Instruction

  • Wash the pickling cucumbers and place them in a large bowl full of water to soak and remove the dirt.
  • Trim the ends off the cucumbers, and slice them into spears.
  • Make the brine: mix your water, vinegar, and salt in a bowl, and stir until salt dissolves.
  • In the bottom of each jar, place some dill and garlic. I prefer these wide mouth jars, but any glass jar will do. This recipe will make about four 16 ounce jars of pickles.
  • Stand the cucumber spears up in the jars. Slip some onions and carrots (if using) in between. The jars should be quite full.
  • Take a ladle and pour the brine over the top of the cucumbers, making sure they are covered. Add the peppercorns and more dill on top. Put the lid on tightly.
  • Keep in the refrigerator for two days, then open them up and enjoy!