Theres a sandwich place where I live that has the best crunchy, fresh pickles. Mom said she was going to call around to buy some, but I made her stop because it sounded fun and really easy.
Here’s what you’ll need:
Makes 2 pint jars
- 1 1/2 pounds Kirby or Persian cucumbers
- 4 garlic cloves, peeled and smashed
- 2 teaspoons dill seed
- 1/2 teaspoon red pepper flakes, optional
- 1 cup cider vinegar
- 1 cup water
- 1 1/2 tablespoons pickling salt or kosher
Directions:
- Slice the cucumbers to your desired size (whole, sliced, etc.)
- Divide the garlic, dill seed, and red pepper flakes evenly between the jars.
- Pack the pickles into mason jars.
- Combine the vinegar, water, and salt in a small sauce pan over high heat. Bring to a rolling boil.
- Pour the brine over the pickles in the jars.
- Gently tap the jars against the counter a few times to remove all the air bubbles.
- Cool to room temperature and refrigerate. Best serving 24-48 hours after letting the flavors set.