Dill Pickles

Dill Pickles

Prep Time: 15 minutes

Cook Time: 10 minutes

Servings: 32 oz jar

Ingredients:

• 1 cup water
• 1 ½ cups distilled white vinegar
• 30 grams salt
• 20 grams sugar
• 2 garlic cloves
• 3-4 sprigs dill
• 2 tbsp pickling spice
• 2-3 Kirby cucumbers or 1 english cucumber, sliced or cut into spears

Pickling spice (feel free to customize based on what you have)

• 2 tbsp black peppercorn
• 2 tbsp fennel seed
• 2 tbsp coriander seed
• 2 tbsp dill seed
• ½ tbsp allspice berries
• 1 tsp crushed red pepper flakes
• 5 bay leaves, crushed

Directions:

1. In a small pot or saucepan, add the water, vinegar, salt, sugar, and the pickling spice.
2. Bring to a boil over medium-high, then lower the heat and simmer for 10 minutes. Set the brining liquid aside for 10-15 minutes to cool slightly.
3. To a large jar, add the sliced cucumbers, garlic cloves, and dill. Pour in the warm brining liquid and make sure all the cucumbers are submerged. Fit loosely with a lid and allow to come to room temperature, then place in the fridge.
4. Allow the pickles to rest at least 48 hours in the fridge. The longer you wait, the more vinegary the cucumbers will taste.
5. These pickles will last up to a month in the fridge.