Garlic + Dill Pickles

For The Brine:

  • 1½ quarts water
  • 2 cups apple cider vinegar
  • ½ cup canning salt
  • ⅓ cup instant minced onion
  • 1½ tablespoon peppercorns
  • ½ tablespoon mustard seeds
  • 1 teaspoon crushed red pepper flakes

For the Pickles:

  • Cucumbers, scrubbed, cut to your liking: length-wise either in half,  quarters, or chips
  • 12 garlic cloves, peeled, crushed 
  • 6 heads fresh dill 

How to:

  1. Start with sterilizing your jars by immersing them in boiling water.
  2. Remove from the boiling water and place on a clean, dry towel.
  3. In a large, nonreactive pan, place the water, vinegar, salt, minced onion, peppercorns, mustard seeds and crushed red pepper flakes.
  4. Bring the brine to a boil to dissolve the salt, then allow to cool.
  5. Slice cucumbers lengthwise into quarters or If you prefer chips; I recommend using a mandolin. Then pack cucumbers into the sterilized jars along with the dill and garlic cloves.
  6. If you are using more than one jar, strain the solids from the brine by pouring the brine into another large pan, using a fine-mesh colander to trap the seasonings.
  7. Stir the seasonings in the colander to mix well, then using a spoon evenly distribute them between the jars you are using.
  8. Pour the cooled brine over pickles.
  9. Put the lid on the jar, and shake the jar a few times to evenly spread the seasoning through the pickles.
  10. Allow to sit on the counter for three days, shaking or turning them occasionally,
  11. They are ready to open on the fourth day! Place all pickles in refrigerator.