Description
These crunchy pickles deliver a lively tingle of garlic and pepper, bathed in a briny blend of vinegar and dill. Each crisp slice pops with zesty notes, perfect to perk up sandwiches or grazing boards with bright pickle zip.
Ingredients
- 6 small pickling cucumbers
- 4 cups water
- 2 cups distilled white vinegar
- 3 tablespoons pickling salt
- 1 tablespoon sugar
- 4 sprigs fresh dill
- 3 cloves garlic peeled and smashed
- 1 teaspoon black peppercorns
- 1 teaspoon red pepper flakes
- 1 teaspoon mustard seeds
- 2 bay leaves
Instructions
- Wash cucumbers and trim off the blossom ends.
- In a saucepan combine water vinegar salt and sugar and bring to a boil stirring until dissolved then remove from heat and let cool to room temperature.
- Divide dill garlic peppercorns red pepper flakes mustard seeds and bay leaves evenly between two quart-sized jars.
- Pack cucumbers tightly into the jars.
- Pour the cooled brine over the cucumbers filling each jar and ensuring they are fully submerged.
- Seal the jars and refrigerate for at least 24 hours before serving.
Notes
- For extra crunch soak cucumbers in ice water for 30 minutes before pickling.
- Use pickling cucumbers for a firmer texture.
- Let the brine cool completely before pouring to keep pickles crisp.
- Store in the refrigerator and consume within 4 weeks for best flavor.