Dill Pickles
- 2 cups water
- 2 cups vinegar
- 1/3 cup kosher or maldon salt
- 5 pickling cucumbers
- 1 bunch dill
- 2 tablespoons whole black peppercorns
- Start by measuring out and adding the water, vinegar, and kosher salt to a small saucepan. Set stove to medium high, and heat until salt is fully dissolved in the brine. Turn off stove, and allow to cool fully.
- Roughly chop dill, setting aside a few long sprigs to place in the jar(s).
- Wash and slice cucumbers lengthwise into quarters. Toss in a dish with the chopped dill and peppercorns. Place cucumbers in the jar(s). Make sure to divide the chopped dill and peppercorns between the jars, if you are using more than one.
- Pour cooled brine into the jar(s), making sure that the cucumbers are fully covered. Tighten lids, and allow to sit in the refrigerator for 24-48 hours. Pickles will keep for up to 6 months. Enjoy!
water, vinegar, kosher, pickling cucumbers, dill, whole black peppercorns
Taken from food52.com/recipes/23170-dill-pickles (may not work)