Makes 2-3 Cups of Pickles
Ingredients:
- 2 Large English Cucumbers
- 1 Cup Water
- 1 Cup White Vinegar
- ½ Tbsp Salt
- 2 Cloves of Garlic, peeled and smashed
- 2 Tsp Whole Black Peppercorn
- 1 Tsp Dried Dill, or 2 Tsp Fresh Dill
- Pinch of Whole Mustard Seed (Optional)
- Pinch of Red Pepper Flakes (Optional)
Directions:
- Remove the ends of the cucumbers, then thinly slice into rounds. Pack the rounds into a heat-safe bowl. You don’t want the bowl to be overflowing, but you want it as full as possible.
- In a saucepan, heat the water and vinegar at medium-high. Once it’s simmering, add the salt, garlic peppercorn, dill and mustard and pepper flakes if using. Stir or whisk quickly, until the salt has dissolved.
- Pour the vinegar mixture over the cucumber until the bowl is full. Cover with a lid, or paper towel, and place in the refrigerator. Leave for at least an hour before serving.
- In a sealed container, these will last in the fridge for several weeks. You can also use the basic recipe with carrots, green beans, radishes, or cauliflower, among other veggies. Enjoy!
