Directions
- Prepare the Brine:
- In a large saucepan, combine the water, white vinegar, pickling salt, and sugar.
- Bring the mixture to a boil over medium-high heat, stirring until the salt and sugar are completely dissolved.
- Remove from heat and let the brine cool to room temperature.
- Prepare the Jars:
- Sterilize 4 pint-sized canning jars and lids by boiling them in water for 10 minutes.
- Allow the jars to air dry on a clean towel.
- Pack the Jars:
- Place 2 garlic halves and 1/2 tablespoon of dill seeds (or 1 fresh dill head) into the bottom of each jar.
- If using, add a few mustard seeds and a pinch of red pepper flakes to each jar.
- Pack the cucumber slices tightly into the jars, leaving about 1/2 inch of headspace at the top.
- Add the Brine:
- Pour the cooled brine over the cucumbers in each jar, ensuring that the cucumbers are completely submerged.
- Leave about 1/2 inch of headspace at the top of each jar.
- Tap the jars gently on the counter to remove any air bubbles and adjust the brine level if needed.
- Seal the Jars:
- Wipe the rims of the jars with a clean, damp cloth.
- Place the sterilized lids on the jars and screw on the bands until fingertip-tight.
- Process the Jars:
- If you plan to store the pickles for an extended period, process the jars in a boiling water bath for 10 minutes.
- Remove the jars from the water bath and let them cool completely on a towel or cooling rack.
- Check the seals once the jars are cool. The lids should be sealed and should not flex up and down when pressed.
- Store and Enjoy:
- Allow the pickles to sit for at least 1 week before eating to let the flavors develop.
- Store the sealed jars in a cool, dark place. Once opened, refrigerate and consume within a few weeks.
