Prep Time: 20-35 min.
Cook Time: 30 min.
Total Time: chill 3 hrs./overnight
Yield: 2 quarts
1 1/2 cups water
1 1/2 cups white vinegar
1 tbls. salt
2 tbls. dill seeds
1 clove garlic, peeled
1 tsp. red pepper flakes (optional)
Wash/clean the cucumbers and cut into 1/4 thick slices, set aside in a glass bowl. OR you can put the cucumbers in mason jars and set aside. Do not pack the cucumbers too tightly so the brine will cover the cucumbers.
To make the ‘brine’ – In a medium size stainless steel saucepan, add the water, vinegar and salt and red pepper flakes if using and bring to a boil. Remove from heat and pour over the prepared cucumbers.
Pour the brine over the cucumbers.
Cover the jars tightly and chill overnight.
This recipe made enough to fill two quart jars and a quart sized bowl.
Add the sliced cucumbers to jars leaving a little ‘wiggle room’ for the brine to fully coat the cucumbers. If you like garlic dill pickles add a crushed clove of garlic to each jar along with fresh dill if using.