Ingredients
Yield: 1 jar
- 2-3 cucumbers
- 5 sprigs fresh dill (1 TBSP dried)
- 2-4 cloves garlic minced or chopped
- 3 TBSP white vinegar
- 3/4 TBSP salt
- Distilled or filtered water to top off
- 20 whole peppercorns
- 1/4 TSP red pepper flakes (optional)
- 2 jalapeños for spicy
Directions
1. Cut pickles into discs, spears, or sandwich slices and add to the jar with all ingredients except the water.
2. Once everything is in the jar, fill to the very top with distilled or filtered water and screw lid on very tightly. Shake the jar up to distribute flavors and leave on your countertop for 12 hours.
3. Shake again and turn upside down for another 12 hours, making sure the lid is screwed on tightly to avoid leakage. After pickles have sat for a total of 24 hours go taste your creation – you won’t believe how good they are! Store in refrigerator and enjoy within a month for maximum freshness.
Notes from the kitchen
Don’t limit yourself to pickled cucumbers, use this recipe with just about any vegetable. We omit the dill and use the recipe for okra, bell peppers, and more. Adjust the spices and be creative – there are so many possibilities.