Dill Pickles

Ever since I made this potato salad with homemade pickled cucumber slices, I've been thinking about making my own pickles. They were so easy & delicious.
The Bozos are obsessed with pickles. If we ever go out for lunch to a place that serves pickles with their sandwiches, we have to ask for extra pickles on the side. So, that's another reason I thought it would be a good idea to try this. They took over a week to be ready & it was a long wait. But, they both said they were the best pickles they ever had.
To make your own pickles, first you will need some glass storage jars with lids. I used 1 liter jars. But, you can use whatever size you have on hand. You will just need to adjust the recipe accordingly.

Begin by bringing 9 cups of water, a 1/4 cup + 2 tablespoons of white vinegar & 3 tablespoons of kosher salt to a boil. Let the mixture boil for 2 minutes. Next, you will need some small cucumbers. Use pickling cucumbers, if you can find them. But, any kind will work. If you can find the small variety, you will need about 12.

Cut the ends off & slice in halves, or quarters, depending on the size, or your preference. To both jars, add 2 cloves of garlic {peeled & smashed} & a pinch, or two of crushed red pepper flakes.

Then, stuff each jar with some fresh dill. They should be filled about halfway up. I needed one large bunch of dill for this.

Fill the jars with the cucumbers, arranging them so that you can fit as many in as possible. Pour the brine in, filling until the cucumbers are covered.

Latch the lid & allow the jars to sit on the counter for 2 days. After that, move them to the refrigerator & chill for 1 week.

Dill Pickles

Adapted from Sara Snow
Makes 2-1 liter jars of pickles

9 cups water
3 tablespoons kosher salt
1/4 cup + 2 tablespoons white vinegar
1 large bunch of fresh dill {or 2 small}
4 cloves garlic, peeled & smashed
1/4 teaspoon {or more} crushed red pepper flakes
12 small cucumbers

Special Equipment: 2-1 liter glass storage jars.

Bring the water, kosher salt & vinegar to a boil in a saucepan. Allow the mixture to boil for 2 minutes.
Meanwhile, toss the garlic cloves into the jars. Sprinkle a bit of the red pepper flakes into each. Pack the bottoms of both jars with the fresh dill {the jars should be about half filled with the dill}. Cut the cucumbers in half, or quarters, depending on the size. Fit the cucumber pieces into the jars.
When the brine mixture is ready, pour it over the cucumbers, filling the jars. You may have a bit of brine left, depending on the size of your jars.
Clamp the jars shut & leave them on the counter for 2 days. Then, transfer to the refrigerator & chill for one week before eating.
Click here for the printable recipe.