1 quart jar with a lid
2-3 cucumbers (as many as you can fit in the jar)
5 sprigs of fresh dill (or 1 Tbsp. dry dill)
2-4 cloves of garlic (or garlic scapes), crushed and minced
3 Tbsps. white distilled vinegar
½ – 1 Tbsp. kosher salt, to taste
Distilled or filtered water – enough to top off jar
20 black peppercorns, optional
¼ tsp red pepper flakes, optional
Cut pickles into discs, spears, or sandwich slices and add to the jar with all ingredients except the water. Once everything is in the jar, fill to the very top with distilled or filtered water and screw lid on very tightly.
Shake the jar up to distribute flavors and leave on your countertop for 12 hours. Shake again and turn upside down for another 12 hours, making sure the lid is screwed on tightly to avoid leakage. After pickles have sat for a total of 24 hours go taste your creation – you won’t believe how good they are! Store in refrigerator and enjoy within a month for maximum freshness.
Notes From the Kitchen
Don’t limit yourself to pickled cucumbers, use this recipe with just about any vegetable. We omit the dill and use the recipe for okra, bell peppers, and more. Adjust the spices and be creative because there are so many possibilities.
Sometimes we eat our pickles within a few days. We hate to waste the well-seasoned liquid mixture, so when they disappear too quickly we just pack more fresh cucumbers in the existing liquid. We add a touch more vinegar and top off with more water.
From member of the week Matt and his daughter, Charlotte!