Ingredients:
- 2 pounds fresh cucumbers, sliced
- 4 cups water
- 3 cups white vinegar
- 2 tablespoons kosher salt
- 4 cloves garlic, peeled and smashed
- 4 heads fresh dill
- 1 tablespoon mustard seeds
- 2 teaspoons black peppercorns
- 4 dill flower heads (optional)
Directions:
- In a large pot, combine water, vinegar, and kosher salt. Bring to a boil.
- Pack the cucumber slices tightly into sterilized jars. Between layers, place garlic cloves, mustard seeds, black peppercorns, and fresh dill.
- Once the brine is boiling, pour it over the cucumbers in the jars, ensuring to cover them completely.
- Add a dill flower head to each jar if using, then seal the jars.
- Let the jars cool to room temperature, then refrigerate for at least 48 hours before consuming for flavors to develop.
Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 30 minutes plus chilling Kcal: 10 kcal per pickle | Servings: 4 jars