Pickled Cucumbers Recipe
This pickled cucumber recipe is for refrigerator pickles. They must be left out at room temperature on the counter for 2 days, then will keep in the refrigerator for several months!
2 quarts of water
1 cup white or apple cider vinegar
1/2 cup pickling salt
3 to 4 pounds small cucumbers, well washed
8 large heads of dill
8 medium garlic cloves, peeled and sliced
4 Tablespoon mustard seed
4 pinches red pepper flakes
20 black peppercorns
(Makes 4 quarts)
To start, prepare 4-1 quart glass jars and their lids by having them well washed and rinsed. Set aside.
In a 3 quart sauce pan set over high heat, add the water, vinegar and salt. Bring to a full boil to allow the salt to dissolve.
Meanwhile, cut the cucumbers into spears or chunks, being sure that they are small enough to fit into your jars.
Moving over to your jars now, place 1 large head of dill into the bottom of each jar.
Add 1 clove of garlic to the bottom of each jar.
Next, fill each jar with cucumbers, packing them tightly in. Leave one inch of space at the top of the jar to that the brine will be able to cover the pickles.
Once the jars are full, add one more clove of garlic, one more large head of dill, 1 teaspoon of mustard seed, a pinch of red pepper flake and 5 peppercorns to each jar.
Working carefully, fill each jar with the boiling water/vinegar/salt mixture, being sure to completely cover the cucumbers.
Tightly screw on the lids.
Allow the jars to sit on the counter for 2 to 3 days. Then, transfer them to the refrigerator for 2 weeks before opening.
If kept refrigerated, pickles will keep for several months.