Select a size: | | | |
| Prep Time Cook Time |
Servings 12 | Difficulty Easy |
Ingredients
- 9 cups Water
- 3 Tablespoons Kosher Salt
- ¼ cups Plus 2 Tablespoons White Vinegar
- 4 cloves Garlic, Peeled And Smashed
- ¼ teaspoons Crushed Red Pepper Flakes
- 1 whole Large Bunch Of Fresh Dill
- 12 whole Small Cucumbers
Preparation Instructions
Bring the water, kosher salt and vinegar to a boil in a saucepan. Allow the mixture to boil for 2 minutes.
Meanwhile, toss the garlic cloves into the jars. Sprinkle a bit of the red pepper flakes into each. Pack the bottoms of both jars with the fresh dill (the jars should be about half filled with the dill). Cut the cucumbers in half or quarters, depending on the size. Fit the cucumber pieces into the jars.
When the brine mixture is ready, pour it over the cucumbers, filling the jars. You may have a bit of brine left, depending on the size of your jars.
Clamp the jars shut and leave them on the counter for 2 days. Then transfer them to the refrigerator and chill for one week before eating.
