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Ingredients
- Pickling Liquid:
- Clean Mason quart jars - I wash mine in the dishwasher
- Lids and rings for jars
- 1 1/4 cups water, boiled and cooled
- 1 1/4 cups white vinegar
- Add to Each Quart Jar:
- 1 tablespoon Kosher Salt
- 2 tablespoons dill seed
- 1/4 teaspoon of celery seeds
- 1 teaspoon mustard seed
- 1 teaspoon red peeper flakes ( I used half )
- 1 bay leaf
- 2 garlic cloves minced
- 3 - 6 cucumbers
Preparation
Step 1
Add salt and spices to each jar. Add cucumbers sliced, whole (ends trimmed) or spears, packing them in tightly. Add pickling liquid to cover the cucumbers. Fill jar to within 1/2 inch of the top. Put a lid and ring on the jar and shake for a few seconds to distribute the salt and spices evenly. Refrigerate for 7 days, shaking the jar for a few seconds every day. These will last for about 6 months.