AuthorBrysonCategoryDifficultyBeginner

Yields1 Serving
Prep Time10 minsCook Time5 minsTotal Time15 mins

Brine
 3 cups Water
 1 cup Vinegar
 3 tsp Sugar
 3 tbsp Pickling Salt
Jars
 ½ tsp Red Pepper Flakes
 ½ tsp Black Peppercorns
 1 tbsp Pickling Spices
 6 Sprigs Fresh Dill
 6 Cloves Garlic
 2 Serrano Peppers (optional)
 1 Sweet Onion (optional)

1

Set cucumbers in a ice bath for at least 6-8 hours, wash dry and cut.

2

Mix sugar, salt, water, vinegar in pot, bring to boil for 5 minute or until dissolved.

3

Cool brine to room temperature

4

Add dry ingredients to jars

5

Pack cucumbers tightly into the jars

6

Pour brine into jars until full. Remove any bubbles, top and seal. If/when cool enough place in fridge and wait 4 to 5 days minimum to try these.

Ingredients

Brine
 3 cups Water
 1 cup Vinegar
 3 tsp Sugar
 3 tbsp Pickling Salt
Jars
 ½ tsp Red Pepper Flakes
 ½ tsp Black Peppercorns
 1 tbsp Pickling Spices
 6 Sprigs Fresh Dill
 6 Cloves Garlic
 2 Serrano Peppers (optional)
 1 Sweet Onion (optional)

Directions

1

Set cucumbers in a ice bath for at least 6-8 hours, wash dry and cut.

2

Mix sugar, salt, water, vinegar in pot, bring to boil for 5 minute or until dissolved.

3

Cool brine to room temperature

4

Add dry ingredients to jars

5

Pack cucumbers tightly into the jars

6

Pour brine into jars until full. Remove any bubbles, top and seal. If/when cool enough place in fridge and wait 4 to 5 days minimum to try these.

Garlic Dill Pickles #2

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