I had an abundance of cucumbers in my garden this year so I decided to try my hand at making some pickles. I was pleasantly surprised at the simplicity of putting this together. If you find yourself with too many cucumbers than you know what to do with, make some snacking pickles!
Pickles with a kick
3 pickling cucumbers OR 1 English cucumber
1 ½ cups warm tap water
1 ½ tablespoons kosher salt
3 tablespoons white distilled vinegar
2 large garlic cloves peeled and rough chopped
6-8 dill sprigs chopped
crushed red pepper flakes (optional)
1-3 pint or quart jars
Preparation:
1. Slice the pickles about 1/4 inch thick and add them to the jar(s).
2. In a small saucepan add the warm water, salt, and white vinegar. Simmer on low to medium heat whisking until salt is completely dissolved. Let cool completely.
4. Add chopped garlic, dill and crushed red pepper flakes over the top of the pickles in the jars divided evenly.
5. Pour the brining liquid over the cucumbers, top with the lid, shake gently then refrigerate.
Pickles are ready to eat in 24-48 hours and will keep refrigerated for 3-4 weeks.