A little bit of chopping and a few minutes later I have the prettiest jars of homemade pickles.
To make the brine, mix together in a 1 quart measuring cup.
1-1/2 cups white vinegar
1-1/2 cups water
4 tsp. salt
2 Tbsp. sugar
Stir until dissolved and set aside
To each jar add:
2 whole cloves garlic, peeled and sliced in half
1/2 tsp. whole black peppercorns
1/2 tsp. mustard seeds
1/4 tsp. coriander seeds
10-12 Kirby Cucumbers
Pack in your cukes like sardines. We like them halved, but I cut a few in spears to fit them in. I fit about 6 in each jar. Top with more fresh dill.
Pour the brine into each jar leaving a 1/4 inch headspace, make sure cukes are submerged. Screw on lids and refrigerate. Let them cure in the refrigerator for at least 4 days.
Enjoy! Share if you want - you can find the cute pickle labels Here to decorate and give to friends.
Sharing with: Recipe for my Boys- Thursdays Treasures