Ingredients
SERVINGS: 2 pint jars
- 1½ cups 5% distilled vinegar
- 2 cups water
- 4 teaspoons kosher salt
- 2 pounds pickling cucumbers, cut into spears, chunks, or slices according to preference
- ¼ teaspoon mustard seed
- ¼ teaspoon black peppercorns
- ¼ teaspoon red pepper flakes
- ¼ teaspoon pickling spice
- 1 head of fresh dill or 2 sprigs fresh dill
- 2 cloves garlic, peeled
- 2 pint jars and lids, sterilized
Instructions
In a medium saucepan, combine vinegar, water, and salt on the stovetop and bring to a boil. Add spices to sterilized jars and then pack cucumbers in the jars. Pour hot brine over cucumbers and allow jars to cool. Cover and store in the refrigerator. Allow pickles to sit for one week before eating.