Garlic Dill Pickles¶
 Total Time |
|---|
| 0 minutes |
Ingredients¶
16 cloves garlic
16 sprigs fresh dill
4 tsp (9 g) whole black peppercorns
4 tsp mustard seeds- 2 tsp (9 g) red pepper flakes
- 64 oz Kirby or Persian cucumbers
4 cups (908 g) water
4 cups (424 g) white vinegar- 0.25 cup Kosher salt
0.25 cup (50 g) granulated sugar
Cookware¶
Instructions¶
Tip
The black or white spines on the cucumbers can be removed from the cucumber by washing them off. Run the cucumbers under cold water and rub the skin with a vegetable brush, a rough kitchen towel, or even just your thumbs. The spines will snap right off without damaging the skin.
Step 1¶
Pack the garlic, fresh dill, whole black peppercorns, mustard seeds, and red pepper flakes evenly into your clean jars, then tightly pack the Kirby or Persian cucumbers over them.
Step 2¶
In a large pot, bring the water, white vinegar, Kosher salt, and granulated sugar to a simmer until the salt and sugar dissolve.
Step 3¶
Pour the hot brine over the cucumbers, leaving ½ inch of headspace at the top of each jar.
Step 4¶
Let cool to room temperature, seal tightly, and refrigerate.
Source¶
- Garlic Dill Pickles