2poundssmall to medium sized cucumbers(they can be peeled if you prefer)
1large bunch fresh dill
1.5ouncejar pickling spice (divided use)
12clovespeeled garlic (divided use)
red pepper flakes (optional)
Instructions
Wash and dry all jars, lids and rings in the dishwasher or hand wash in hot water. Set aside.
In a large saucepan, combine water, vinegar, Kosher salt and sugar together and simmer on medium heat until the salt and sugar have dissolved, about 5 minutes.
Set it aside to cool.
Rinse cucumbers and place on a large cutting board. Remove ends and cut cucumbers in ½ inch slices (or spears).
Remove the dill from the stem. Try to keep them in their little bunches. Set aside.
Assembling the jars: We’re going to be creating layers within each jar to make sure the cucumber slices are all evenly seasoned. You do not have to do this. You can just add everything into the jars then cover with the vinegar mixture.
Carefully pour 1 ½ teaspoons of the pickling spice in the bottom of each jar. Add 1 ½ teaspoons of the pickling spice in the bottom of each jar. Add a small sprig of dill.
Followed by a layer of cucumbers into each jar (do your best to evenly distribute the cucumbers into each jar.)
Next add ¼ of the dill to each jar.
Finally add a clove of garlic to each jar.
Repeat this layering process until you have used all the sliced cucumbers, all the dill and have three cloves of garlic in each jar.
Finish the layering with optional red pepper flakes on top.
Very carefully, pour cooled vinegar mixture on top of the pickles. Make sure you are covering all the pickles.
Seal the jar with the lid and ring.
When the jars are cool to the touch, then they can be put into the refrigerator. The pickles will be ready to eat in about 24 hours.
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
This recipe makes about 4 pint sized jars of pickles and each jar has about 5-6 servings, so this recipe makes 20-24 servings of pickles.