Posted on: 10/09/2018
Yields: 16 Servings
Ingredients:
8 small cucumbers (pickling cucumbers or Persian cucumbers work well)
A bunch of fresh dill (2-4 springs per jar)
4 cups of water
½ cup white vinegar
4 tsp Kosher salt
4 tsp black peppercorns
8 cloves of garlic
4 pint-size jars with lids
Optional add ins per jar: pinches of red pepper flakes, 1-2 tsp mustard seeds, sliced jalapeno, 1-2 bay leaves, 1-2 tsp pickling spice, sliced onions, more garlic!!!
Directions:
1. Wash and cut cucumbers into spears or slice
2. Peel and smash garlic cloves
3. Mix water, salt and vinegar together and stir until salt dissolves
4. Add 1 tsp peppercorns, 2 cloves garlic and 2 of the dill springs in each jar (and any of the other spices you might want to try out!)
5. Add the cut cucumbers to the jars-squeeze as many as you can that fit tightly within the jar
6. Pour the brine mixture into each jar to completely cover the cucumbers
7. Add additional dill if desired
8. Refrigerate for at least 12 hours (giving the jars a few shakes occasionally in the fridge to help to distribute flavors)
Nutrition Analysis per serving: Protein: 1g Net Carbs: 2g Fat: 0g