Jim's Easy Dill Pickles

Submitted by rhiamom

"We can't get good dill pickles here; they all have sugar in the brine to suit the Thai taste buds. (Don't ask about the bread, okay?) So we devised this recipe through 6 months of trial and error. You can sterilize the jars if you are paranoid, but we don't bother anymore. These pickles must be kept refrigerated, however."

 

• Ready In: 25mins
• Ingredients: 9
• Yields: 3 liters

ingredients

• 2 kg small cucumbers
• 3 cups vinegar
• 6 cups water
• 3⁄8 cup salt
• 3 garlic cloves, halved
• 6 sprigs fresh dill
• 3⁄4 teaspoon red pepper flakes
• 15 peppercorns
• 6 bay leaves

directions

1. Wash cucumbers, rinse and leave soaking in very cold water.
2. Sterilize 3 jars and rings by boiling for 10 minutes. (optional).
3. Add 1/3 of dill stems, halved garlic, peppercorns, red pepper, and bay leaves to each jar. Pack pickles into jar until full.
4. Combine vinegar, water, and salt. Bring to a boil.
5. Pour brine into the jars until 1/8 inch from top. Seal the jars.
6. Let stand at room temperature for 1 day, then check jars for complete sealing. Refrigerate jars for 9 more days, or 10 days total. Keep refrigerated.