This is about as simple as pickling gets. I've eaten almost the entire jar in two days. I love tons of fresh garlic, whole peppercorns and the dill seed from my garden. A tip for texture: The longer you let your jar sit at room temperature, the softer they will be. I let mine sit overnight in order to form a seal and then I popped them in the refrigerator for a day to get cold and crisp. So delicious and good for you!
For a quart canning jar
2 cups white vinegar
2 cups filtered water
2 medium cucumbers cut into slices
3|4 teaspoon kosher salt
lots of fresh garlic (to taste)
whole peppercorns
dried dill seed and | or fresh dill
red pepper flakes or diced jalapeno for heat
DIRECTIONS
Bring the water and vinegar to a boil on the stove top. Turn off the heat and dissolve the salt. Put the garlic, peppercorns, dill and peppers into the bottom of your jar. Pack in the sliced cucumbers tight. Pour the hot brine into the jar, leaving 1|4 inch at the top. Screw your lid tight.
At this point, a seal will form and the jar can be stored for up to 6 months in your pantry. If you want crisp, garlicky pickles, I recommend only letting the jar sit room temperature about a week. When you put them in a cold refrigerator, the pickling process slows down considerably and the flavors are stronger. It's entirely a personal preference. They can be safely consumed 24 hours after a seal has formed. You will know it has because the button on the canning lid will be pulled down and it will pop when it is opened.
ENJOY!
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