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 garliccloves, 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 salt
- Prepare the cucumbers:Wash and dry the cucumbers. Trim away the blossom end of the cucumber. Leave the pickles whole, cut them into spears, or slice them into coins, as preferred.
- Add the spices to the jars:Divide the garlic, dill seed, and red pepper flakes (if using) between the pint jars: 2 smashed cloves, 1 teaspoon dill seed, and 1/4 teaspoon red pepper flakes per jar.
- Pack the pickles into the jars:Pack the ickles into the jars. Trim the ends if they stand more than 1/2 inch below the top of the jar. Pack them in as tightly as you can without smashing the cucumbers.
- Bring the pickling brine to a boil: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, filling each jar to within 1/2-inch of the top. You might not use all the brine.
- Remove air bubbles:Gently tap the jars against the counter a few times to remove all the air bubbles. Top off with more pickling brine if necessary.
- Tighten the lids:Place the lids over the jars and screw on the rings until tight.
- Cool and refridgerate: Let the jars cool to room temperature. If unprocessed, store the pickles in the fridge. The pickles will improve with flavor as they age — try to wait at least 48 hours before cracking them open.