Dill Pickles
Ingredients
- 1 gallon filtered water
- 5½ oz kosher salt
- 2-3 cloves garlic, sliced
- 1 tbsp red pepper flakes
- 1 tbsp black peppercorns
- 1 tsp dill seed
- 1 tsp pickling spice
- 1 bunch fresh dill, chopped
- 3 lbs pickling cucumbers, cut into spears
Special Equipment
- pint or half-pint Mason jars with covers
How-to
- Wash cucumbers and cut into spears
- Dissolve salt in a large bowl of water
- Wash jars and boil them for 1 minute. Let dry thoroughly
- Place cucumber spears in jars, allowing enough room to add liquid
- Combine all flavoring ingredients with brine and pour into jars. Make sure to stir well for even distribution
- Cover and refrigerate (check flavor a 3 days) for 7 days
- The pickles will last refrigerated 2-3 weeks