Description
Crunchy cucumbers steep in a bright brine of garlic, dill, and spices, releasing layers of tangy, aromatic flavor. Ready in two days, these pickles add a zesty, crisp kick to sandwiches, salads, or snack plates.
Ingredients
- 2 pounds pickling cucumbers
- 4 cups water
- 1 cup white vinegar
- 2 tablespoons kosher salt
- 1 tablespoon sugar
- 8 cloves garlic peeled and smashed
- 4 sprigs fresh dill
- 1 tablespoon dill seeds
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
Instructions
- Wash cucumbers thoroughly and trim the blossom ends.
- In a medium saucepan combine water, vinegar, salt, and sugar and bring to a boil, stirring until dissolved.
- Divide garlic, dill sprigs, dill seeds, mustard seeds, and peppercorns evenly among sterilized jars.
- Pack cucumbers tightly into the jars, leaving about ½ inch of headspace.
- Pour the hot brine over the cucumbers, ensuring they are fully submerged.
- Wipe the jar rims clean, seal with lids, and allow to cool to room temperature.
- Refrigerate the pickles for at least 48 hours before serving for best flavor.
Notes
- Store pickles in the refrigerator for up to 4 weeks.
- Adjust the garlic quantity for a milder or stronger flavor.
- Use glass jars with tight-fitting lids to maintain freshness.
- Keep cucumbers fully submerged in brine to retain crispness.