Homemade Pickles and Brine

By SippitySup

I like my pickles a little bit spicy.

Ingredients

• 3 cups white vinegar
• 3 cups water
• 2 tablespoons sea salt
• 3 bunches fresh dill, roughly chopped
• 1 red Thai bird pepper chili pepper, thinly sliced
• 4 small cloves garlic
• 2 heaping teaspoons dill seeds
• 2 teaspoons prepared pickling spice
• 1/2 teaspoon mustard seed
• 3 pounds very small Kirby cucumbers, about 3-inches long

Preparation

Step 1

Sterilize 6 pint-sized jars and lids according to the manufacturer’s instructions. Meanwhile, combine vinegar, water, and salt in a non-reactive medium saucepan; bring to a boil then lower heat to a simmer. Remove hot jars from sterilizing pot. Divide the dill, garlic, chili pepper slices, dill seeds, pickling spice and mustard seeds among the jars. Tightly pack the cucumbers into the jars. Pour hot vinegar/water mixture over cucumbers to within ½ inch of rim. Secure the jars with the sterilized lids & bands. Place the jars back in the sterilizer or pot of water and process by boiling for 15 minutes. Remove carefully with tongs. Cool, then store in a dry place for at least 3 weeks before opening.