- 14 3-5 inch pickling cucumbers
- 4-5 clove garlic chopped in to large pieces
- 4 teaspoons dill seed or 1 cup fresh dill
- 2 1/2 cup of water
- 2 cups white vinegar
- 2 tbsp sugar
- 2 tbsp salt
- 1 tsp red pepper flakes
- 1 tsp peppercorns
- 2 jars
Cut cucumbers in to 1/2 thick rounds or spears. Fill jars evenly with cucumbers, garlic, peppercorn, red pepper flakes, dill
Boil water, salt and sugar until all dissolved. Take off heat, add vinegar. Pour over cucumbers in the jars.
Screw on top loosely and let sit until cool. Store in the refrigerator, ready to eat in 10 days.