These fresh pickles are incredibly easy to make and SO delicious that you’re gonna want to make more than one jar.
makes: 1 jar
INGREDIENTS:
- 1 package pickling cucumbers
- 1 package The Store fresh dill
- 1 bulb of garlic
- The Store kosher salt
- The Store black peppercorns
- The Store red pepper flakes
- white distilled vinegar
- filtered or distilled water
- 1 glass bottle with lid
Cut the cucumbers into spears and place into the bottle. Add the half of the package of dill, 4 crushed cloves of garlic, and 1 tablespoon kosher salt (or to taste). Add up to 25 black peppercorns and 1/4 teaspoon red pepper flakes, if using.
Add 6 tablespoons of vinegar into the bottle and then pour the water into the jar until full to the top. Screw the lid on tight. Shake the jar and leave in the counter overnight (about 12-24 hours). Occasionally turn the jar over and stand it on its lid to make sure all of the cucumbers sit in the pickling liquid.
After they've sat out for about 24 hours, keep them stored in your refrigerator. They'll last about a month that way (but probably not because they're so delicious that you'll eat them before that!)