These pickles are delicious. Crisp, garlicy, flavorful, sour. Everything I want in a pickle. But the best thing is, they are a cinch to make. Let me show you how.
Place 7 cups of water, 1 cup white vinegar and 1/4 cup canning salt
(or any salt without additives — if you use a salt with additives, the brine will be cloudy) in a saucepan and bring to a boil.
While the brine is heating, wash 4 lbs of pickling cucumbers and some fresh dill.
Grab a gallon sized jar or crock (it’s OK to repurpose one) or buy one here or here.
Place large handful of dill in the bottom of the jar. You want to cover the bottom with a nice thick layer.
Peel one clove of garlic (or more according to your taste) and cut into about 4 pieces. Add to jar on top of dill.
Cut the ends off of the cukes and tightly pack in the jar on top of dill and garlic. Use all your expert packing skills on this. Cram, wedge, shove to make them all fit. They will!
Pour the now boiling vinegar mixture over top of the tightly packed cukes. Add 1/2 teaspoon pickling spice to the jar.
Place a plate, saucer or another jar on top of the cukes in the jar to force them to stay down under the brine. Leave the jar at room temperature for 3 days. These 3 days may possibly be the hardest three days of your life. After your 72 hour waiting period, refrigerate or DIG IN!
You can also slice the cukes or cut them in spears. If you do, they will fit in a smaller jar. I fit 3.25lbs of cukes cut into spears in a 1/2 gallon jar.
If you are local to me and want to make pickles, hit me up for some pickling spice. It will take me 10 years to use up the amount I bought. I’d be happy to share.
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