One of my first posts on the blog… I was still learning, actually I am still learning today…. I love these pickles!
Can not wait until summer!!! I am so ready for pickle season, wait, is that a thing?
Pickling Brine ( can be doubled, tripled etc for however many pickles you are making)
2 cups water
1 cup white vinegar
1 tbs pickling salt
about 12 whole garlic cloves, peeled
4 sprigs of fresh dill per jar
1 tsp peppercorns
pickling cucumbers ( amt depends on size )
Sterilize jars + lids
Put desired amt. of garlic cloves into the bottom of each jar. Add 4 dill sprigs to each jar.
Wash and trim the ends of your cucumbers. Cut into thin rounds or spears and pack into the jars tightly.
To make the brine boil the water, vinegar and pickling salt.
Pour the boiling brine into the jars over the cucumbers and put the lids on the jars.
Let cool on the counter and then refrigerate.
Cure for one week before eating, if you can wait that long.
Always be very careful when pickling.. you can get burned so easy!