1 1/2 cups water
3 tablespoons white vinegar or apple cider vinegar
1 1/2 tablespoons kosher or pickling salt
2 teaspoons black peppercorns
5 cloves garlic, peeled
6 large sprigs fresh dill
1 bay leaf
(optional) 1/2 teaspoon crushed red pepper flakes, or more/less to taste (I used and it brings a real zing to pickles)
1 large English hothouse seedless cucumber, sliced into rounds or spears
Add the water, vinegar, salt, peppercorns, garlic, dill and bay leaf to a large (1-quart) jar — or divide the mixture evenly between two small (1-pint) jars — and stir to combine.
Add the sliced cucumbers to the jar(s). Then place the lids on the jar(s), and shake to combine.
Refrigerate ideally for at least 2 days before eating, although you can totally dive in before that time. The pickles will keep in a sealed container in the refrigerator for up to 1 week.
Recipe comes from Gimme some oven
No comments:
Post a Comment