Makes 2 quarts - wide mouth jars are the best. Two large Kirby cucumbers (this is the most common cucumber you can usually find) or Persian cucumbers. Stay away from English cucumbers because they are typically too soft.
Serves: 6, Prep Time: 10 minutes, Total Time: 30 minutes.
4 Cloves Garlic (peeled and pressed)
2 tsps. Dill Seeds
½ tsp. Red Pepper Flakes (optional)
1 Cup Apple Cider Vinegar
1 Cup Water
1 ½ tbsp. Pickling or Kosher Salt
Cut ends of cucumbers. These can lead to limp cucumbers. Cut them into spears.
Add spices (dill, garlic, and red pepper) to the jar- divide ingredients into the 2 jars.
Pack cucumbers into jars.
Bring pickling to a boil. Add the water, vinegar, and salt and bring to a boil. Pour over the pickles. Filling with about ½ inch of the top. You may not use all of the brine.
Gently tap on the counter to get rid of any air bubbles and tighten the lid.
Let it reach room temperature first and then add to the refrigerator. Pickles will last several weeks.
Chef’s Tip: Other flavors can be swapped or added. Add turmeric, black peppercorns, mustard seed or anything you love.