Sort ingredients
uberjonas
QR Code
Listen
Pdf
Slice cucumbers into slices about ¼" thick, or into spears. Gather glass jars and lids. Set aside.
In a saucepan, add water, vinegar, salt and sugar (if using), and heat, stirring occasionally, over MED HIGH heat until sugar and salt have dissolved. Set aside to cool to room temperature.
While brine is cooling, add cucumbers to jars. Make sure to leave enough room for the brine and other ingredients.
Add dill, garlic, mustard seed, black peppercorns, red pepper flakes and celery seed.
Pour in enough brine to cover the cucumbers, making sure to leave a ½" or so at the top. Seal jars to be airtight.
Refrigerate for at least 5 days. Pickles will last 4-6 weeks after those 5 days, but will lose some of their crispness towards the end of their "shelf" life.