Name: Pickles
Ingredients: 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

Pickles

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Author: Jordan Prins

Ingredients

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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

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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.

Notes

Adapted from website

Find it online: https://recipes.jordanprins.com/pickles/