Prep 0 mins
Cook 2160 hrs
Special note: Do not use table salt it will make a cloudy brine and off color the pickles.
- 473.18-591.47 ml sliced cucumbers, about 1/4 inch thick
- 12.32 ml pickling salt
- 2 sprig fresh dill, about 6 inches long or 14.79 ml dry dill seed
- 2 garlic cloves
- 118.29 ml white distilled vinegar
- 118.29 ml water
- Prepare the pint jar, lid and screwband. Wash them in hot soapy water, rinse well and drain. Combine the sliced cucumbers and
- 1-1/2 tsps. of the pickling salt. Toss well. Cover with cold water and let stand for 2 to 3 hours. Drain.
- In a clean, hot, 1 pint jar, put the dill, garlic, and remaining 1 teaspoons of pickling salt. Add the cucumber slices leaving 1/2 inch head space. Push slices down and firmly pack. Combine water and vinegar and bring to a boil. Pour hot vinegar solution over cucumbers.
- Use a plastic knife or spatula to release air bubbles. Insert knife down the side of the jar and gently push cucumber slices toward the center so that the vinegar solution gets between the slices. Pour on more hot vinegar solution if necessary. Leave 1/2 inch headspace. Wipe the rim. Put the lid and screwband in place. Refrigerate for six weeks before eating.
I have only let this sit about a week, but had to taste, as I am giving to my daughter, who requested I make her some dill pickles. It's already a very strong flavor and will be great alone, or on sadwiches. I'm sure my DD will love them. Thanks!