Dill Pickles

Originally Published on https://www.loveandlemons.com/dill-pickles-recipe/

Ingredients

• 2-3 English cucumbers
• 4 garlic cloves, halved
• 2 teaspoons mustard seeds
• 2 teaspoons peppercorns
• Fresh dill sprigs, a few per jar
• 2 cups water
• 2 cups distilled white vinegar
• ¼ cup cane sugar
• 2 tablespoons sea salt

Directions

• To make dill pickle spears, slice the cucumbers lengthwise into quarters. To make dill pickle chips, thinly slice them horizontally.
• Divide the cucumbers among 4 (8-ounce) or 2 (16-ounce) jars. Divide the garlic, mustard seeds, peppercorns, and dill sprigs among each jar.
• Heat the water, vinegar, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Let cool slightly and pour over the cucumbers. Set aside to cool to room temperature, then store the pickles in the fridge.
• Pickle spears will be lightly pickled in 2 days, but their best flavor will start to develop around day 5 or 6. Pickle chips will be lightly pickled in 1 day, and will become more flavorful every day after that. Store in the fridge for several weeks.