Thursday, December 11, 2014
2 large cucumbers (or 4-6 pickling cucumbers), cut into spears or sliced
16 sprigs fresh dill, divided
4 garlic cloves, smashed, divided
4 tsp black peppercorns, divided
4 pinches red pepper flakes, divided
For the Brine: 4 cups water 8 tablespoons white vinegar 3 tablespoons kosher salt
Add 1 crushed garlic clove, 1 teaspoon of peppercorns, 1 pinch of red pepper flakes and 2 springs of dill to the bottom of four pint-size canning jars.
Add the cut cucumbers to the jars, packing them tightly and adding as many as you can without forcing them into the jars.
In a 4-cup measuring cup or small bowl, stir together the water, vinegar and salt until the salt has completely dissolved. Pour the brine mixture into each jar, completely covering the cucumbers. Add 2 additional sprigs of dill to each jar and affix the lids.
Refrigerate for at least 12 hours, but preferably up to 2 days before eating (this allows the flavors to fully absorb). If you remember, give the jars a gentle shake every now and then during this initial chilling time. The pickles will last up to 2 months in the refrigerator.