Dill Pickles
- Source
- Handwritten notebook
Ingredients
- 5 small cucumbers
- 3 dill sprigs
- 2 whole cloves garlic
- 1 tsp peppercorns
- 1 pinch red pepper
- 1 1/4 tsp salt
- 3 Tbsp sugar
- 2/3 cup distilled white vinegar
- 1/3 cup water
Steps
- Add vinegar, water, salt, and sugar to a medium sauce pan. Bring to a boil.
- Reduce heat to low; simmer for 5 minutes or until sugar is completely dissolved.
- Place garlic cloves, peppercorns, red pepper flakes, and dill sprigs in the bottom of a 16-oz mason jar.
- Add cucumber. Pour vinegar solution over and add additional water as needed to completely cover cucumber.
- Refrigerate pickles at least overnight or up to 3 days for best results. Can be kept in refrigerator up to 4 months.
See also: Dill Pickles