4-5 pickling cucumbers (small/medium sized)
2 cups water
1 cup white vinegar 2 tbsp pickling salt (non-iodized)
4 cloves of garlic, peeled
2-3 sprigs of fresh Freeman Herbs Organic Dill
1/2 tsp black peppercorns (optional)
1/2 tsp red pepper flakes (to taste, optional)
Wash the cucumbers thoroughly and trim off the ends. You can leave them whole, or cut them into spears or slices.
In a mixing bowl, combine water, vinegar, and pickling salt. Mix until salt dissolves.
In a clean quart-sized jar, add garlic, and dill. (At this step you can add the peppercorns and red pepper flakes).
Add your cucumbers into the jar, ensuring to leave space at the top.
Slowly pour the brine mixture over the cucumbers, fully submerging them in the brine.
Place on the lit and close tightly. Gently shake the jar to distribute the flavors and spices.
Place in fridge and allow pickles to marinate for at least 24 hours before tasting. The longer they marinate, the more flavor will develop.
Keep refrigerated, pickles will last up to 2-3 weeks.