Ingredients:
- 4-5 small cucumbers (or 2-3 large cucumbers, sliced into spears)
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons sugar
- 1 tablespoon salt (kosher or pickling salt works best)
- 3 cloves garlic, peeled
- 1 tablespoon mustard seeds
- 1 tablespoon dill seeds or 2-3 sprigs fresh dill
- 1 teaspoon black peppercorns
- Optional: 1/4 teaspoon red pepper flakes (for a bit of heat)
Instructions:
- Prepare the Cucumbers:
- Wash cucumbers thoroughly. If using large cucumbers, slice them into spears or rounds.
- Sterilize Jars:
- Wash your jars and lids with hot, soapy water. Sterilize them by placing them in a pot of boiling water for 10 minutes. Allow them to cool completely.
- Make the Pickling Brine:
- In a medium saucepan, combine vinegar, water, sugar, and salt. Bring to a boil, stirring until the sugar and salt dissolve. Remove from heat and let it cool slightly.
- Pack the Jars:
- Place garlic cloves, mustard seeds, dill seeds (or fresh dill), peppercorns, and optional red pepper flakes into the bottom of each jar.
- Pack the cucumbers into the jars as tightly as possible without crushing them.
- Add the Brine:
- Pour the hot brine over the cucumbers in the jars, making sure they are fully submerged. Leave about 1/2 inch of headspace at the top of each jar.
- Seal and Process:
- Wipe the rims of the jars with a clean cloth to ensure a good seal. Place the lids on the jars and screw on the bands until they are fingertip-tight.
- If you want to process the jars for longer shelf life, you can place them in a boiling water bath for 10 minutes.
- Cool and Store:
- Allow the jars to cool to room temperature. Store in a cool, dark place. Let them pickle for at least 24 hours before eating, but for best flavor, wait about a week.
Enjoy your homemade pickles! They should last for several months if properly processed and stored.