Pickles
Ingredients
Units
Scale
- 2 c pickling cucumbers (approx)
- 4 garlic cloves, halved
- 2 teaspoons mustard seeds
- 2 teaspoons peppercorns
- a few good-sized dill sprigs, per jar (or about 1 T dried or frozen dill)
- 2 cups water
- 2 cups distilled white vinegar
- 2 tbsp cane sugar
- 2 tbsp sea salt
Instructions
- For pickle spears, slice the cucumbers lengthwise and into quarters. For pickle chips, thinly slice them horizontally.
- Divide the cucumbers among 3-4 jars. Divide the garlic, mustard seeds, peppercorns, and dill sprigs among each jar.
- Heat the water, vinegar, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Let cool slightly and pour over the cucumbers. Set aside to cool to room temperature, then store the pickles in the fridge.
- Pickle spears will be lightly pickled in 2 days, but their best flavor will start to develop around day 5 or 6. Pickle chips will be lightly pickled in 1 day, and will become more flavorful every day after that. Store in the fridge for several weeks.