Let’s just call me the guy saving you from reading a 20 page opus on the history of pickles with this one. Yea, this is a pretty standard internet recipe and, when searched, you will find several copies. What’s different about mine? It starts now.
- 1 1/2 cups filtered water
- 3 TBLS Apple Cider Vinegar
- 1 TBLS Kosher salt
- Cucumbers (see note)
- 5 cloves garlic, smashed
- 2 TSP whole peppercorns
Notes: DO NOT USE TAP water, unless you live in the mountains and your tap water tastes amazing. Use filtered or bottled. Also, you can use white vinegar, but I really recommend using good apple cider vinegar (unfiltered). And, finally, kosher salt is preferred to keep things from being weird. For the cucumbers, you can use normal salad cucumbers, sliced, for this. If you can get pickle-sized cucumbers, those work amazing as spears or sliced how you like. They will work, sort of, whole, but I’m not sure how long that would take.
Combine the water, vinegar and salt in a microwave safe container and heat for about a minute then stir. Keeping heating until the salt fully dissolves. This might take as long as a minute and a half. Remember, you are only making this hot enough to dissolve those giant kosher salt crystals.
Prepare your cuc’s and garlic and get a 1QT mason jar ready. Add about 2 sprigs of dill and your garlic to a jar, along with your peppercorns. Stuff the spears or slices in until the jar is full then add in your brine. Fridge these overnight.
That’s it! In the photo, that is a double batch made with 2 pounds of pickle-sized cucumbers. If you are using salad cucumbers, expect to make 1qt from 2 cucumbers, sliced. I’m on my 5th batch of these and can tell you they are amazing. Good crunch with a pleasant dill pickle flavor. Not too sour or salty.