Description
I make these every year when my pickling cucumbers are ready in my garden, they are really great pickles and so easy to make, add in more garlic and adjust the dill if desired — these pickles develop in flavor with refrigeration time so allow them to chill at least 7 days or even longer before using, the longer the better, the pickles will keep for months in the refrigerator, use only kosher salt for this not table salt, and make certain to wash the outsides of the cucumbers thoroughly, see note on bottom — for soaking the pickles in firstly to remove bacteria see my recipe#300387
Ingredients
- Water
- Kosher Salt
- White Vinegar
- Cucumbers
- Fresh Dill
- Fresh Garlic Cloves
- Whole Black Peppercorns
Instructions
- Clean the glass jar and lid thoroughly in your dishwasher or with hot soapy water
- Combine the water, salt and vinegar in a saucepan
- Bring to a boil over medium heat
- Remove from heat
- Cool to room temperature
- Pack the cucumbers and the remaining ingredients in a 2-quart glass jar, and pour brine over them, covering the cucumbers completely
- Store, covered in the the refrigerator
- The pickles will be ready in 7 days, but the longer you leave them in the refrigerator the better they will be and will keep refrigerated for months