Directions
- 1Use pickling cucumbers, which are shorter, fatter, and bumpier.
- 2Pack the cucumbers tightly into jars.
- 3Add fresh dill to each jar.
- 4Add mustard seeds and garlic to the jars.
- 5In a pot, combine 2.5 cups of filtered water, 1.5 cups of vinegar, and 0.25 cup of sea salt.
- 6Simmer the mixture for 5 minutes.
- 7Pour the brine into the jars, leaving a quarter-inch space at the top.
- 8Seal the jars loosely and boil them for 15 minutes.
- 9Cool the jars for 24 hours.
- 10Store in a dark place for four to six weeks before eating.
Ingredients
- 12 pickling cucumbers
- 1 handful fresh dill
- 1 tablespoon mustard seeds
- 2 cloves garlic
- 2.5 cups filtered water
- 1.5 cups vinegar
- 0.25 cup sea salt
Equipment
jarspotstovemeasuring cups
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