- 1 ½ cups white vinegar
- 1 tablespoons kosher salt
- 1 tablespoons sugar (optional, consider using homestead wildflower honey)
- 1 cups cold water
- 1 pounds cucumbers pickling cucumber are best
- 1 tablespoons whole peppercorns
- 3 cloves garlic
- 1 pinch red pepper flakes
- 1 pinch mustard seed
- 8 sprigs fresh dill
Prepare the Brine
- In a small saucepan heat the vinegar, kosher salt, and sugar( sugar is optional, consider using homestead wildflower honey instead). Bring to a boil over high heat and stir to dissolve the salt and sugar or honey. Remove from the heat, add the water and stir. Cover the brine and place in the refrigerator until cool.
Prepare the Jar
- While the brine is chilling, prepare the cucumbers by slicing into rounds, spears, or halves. Smash the garlic cloves in half but do not mince or chop.
- Place the fresh dill and the peppercorns into the quart jar. Pack the fresh cucumbers inside as tightly as you can. Pour the brine on top.
- Cover the jars and place in the refrigerator. Allow them to chill at least a day before eating so that the flavor can develop. Will keep in the fridge for 2 months.