Ingredients
The following ingredients have 4 Servings
- 1 lb. pickling cucumbers ((8-10 depending on size))
- 3 cloves garlic (sliced)
- ½ cup fresh dill
- 1 habanero pepper ((optional))
- 1 cup distilled white vinegar
- 1 cup water
- 1 Tbsp sea salt
- 1½ tsp sugar
Instruction
- Wash the cucumbers and slice them in half. Pack in a sterilized 32-ounce mason jar.
- Add garlic, dill, and hot peppers (if using) by fitting them in the spaces between the cucumbers.
- Next, add vinegar, water, salt, and sugar to a small saucepan. For extra dill flavor, add some dill too. Bring to a boil, while you whisk the liquid until the salt and sugar are dissolved. Cool slightly, then pour the pickling solution over the jar ingredients until they're fully submerged and seal the jar.
- Refrigerate for at least 3 days before opening the jar. Yes, you can enjoy the pickles as early as the next day, but they will get better as they sit. Good things come to those who wait... but, hey, it's totally up to you.
