Serves 1
Directions
- 1Cut off the blossom end of the cucumbers.
- 2Sort cucumbers by size. Keep the small ones whole, cut large cucumbers into spears, and cut medium ones in half.
- 3Place dill and garlic in a jar.
- 4Stack cucumbers and carrots tightly in the jar, and put hot peppers where they fit.
- 5Add mustard seeds.
- 6Multiply the total weight of the jar by 0.03 to get a 3% salt content.
- 7Add salt and water.
- 8Let sit for four days before transferring to the fridge.
Ingredients
- pickling cucumbers
- garlic cloves
- dill
- carrots
- hot peppers
- mustard seeds
- salt
Equipment
knifecutting boardjarscale
Tips
- Pickling cucumbers are best, but any small cucumber will do.
- Cutting off the blossom end of cucumbers helps ensure a crunchy pickle. Or snip both ends.
- Pack the cucumbers in tight to prevent them from rising above the water level.
- The longer the pickles sit, the more sour they will become.
- After 4 days, the pickles are ready.
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