Author Notes: At any given time, you can find approximately 5 jars of various pickles in my fridge. Chips, gherkins, wedges, whole. Always dill, always delicious. It's about darn time I had a container of my own. So easy, and so fun for summer.
So, what do you need? A cool jar. Pickling cucumbers. Vinegar. Spices. GO! I can usually find pickling cucumbers in the produce section at my grocery store, but I found these at the farmer's market. - Brussels Sprouts for Breakfast
Makes 1 jar of pickles
- 10 small pickling cucumbers (sliced 1/2 inch thick)
- 5-7 cloves garlic (minced)
- 3/4 tablespoons dried dill
- 1/2 tablespoon crushed red pepper flakes
- 1 tablespoon whole peppercorns
- 3 tablespoons sea salt
- 2 tablespoons granulated sugar
- 1 tablespoon whole brown mustard seeds
- 2 cups apple cider vinegar
- 2 cups water
- In a medium sauce pan, combine vinegar, water, peppercorns, sugar, salt and mustard seeds. Bring to a boil and lower to a simmer. Let simmer for about 3 minutes, until sugar and salt dissolve. Remove from heat and let cool for about 15 minutes.
- In your jar, add cucumber chips, minced garlic, crushed red pepper flakes and dill. When the brine has cooled, pour all the contents over the cucumbers. Seal tightly and refrigerate. Let them rest at least 1 day before testing. I ate some the next day and they were quite good. Crisp and delicious.
- Bring a batch of these to your holiday BBQs to serve with burgers and sandwiches!