- 5 cloves 5 cloves 5 cloves Garlic, peeled and crushed
- 2 cup 2 cup 2 cup White Vinegar, distilled
- 3 cup 3 cup 3 cup Water
- 1 tsp 1 tsp 1 tsp Red Pepper Flakes, optional
- 5 sprigs 5 sprigs 5 sprigs Dill Weed, flowering, when possible
- 5 whole 5 whole 5 whole Cucumber
- 1/4 cup 1/4 cup 1/4 cup Pickling Salt
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Rinse cucumbers under cold water.
- Lightly scrub with a clean sponge if dirty or still spiny.
- Soak cucumbers in ice water over night (or for 8 hours).
- Sterilize mason jars (and lids) by washing with warm soapy water.
- Rinse, then place in a 175 degree oven for 25 minutes.
- Bring the water, white vinegar and pickling salt to a boil.
- Allow to boil for 4 minutes, stirring to ensure pickling salt has evenly dissolved.
- In each mason jar, place 1 clove of garlic (peeled and smashed), 10 peppercorns, and a big sprig of flowering dill.
- Cut the cucumber into wedges and pack jars - leaving a small amount of room to shake the ingredients.
- Pour hot brine into jars, filling to the top.
- Seal the jar tightly, and shake vigorously.
- After jars have settled for 5 minutes, tighten further if possible.
- Refrigerate, and enjoy as soon as 48 hours later. For best results, wait 2 weeks.
Pickles will keep 6-8 months (or possibly longer), if done correctly and kept refrigerated.
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