Being savvy often means that I’m so stubborn that I need to make everything as closest to scratch as possible. This also means that I can be creative and add/remove ingredients to suit my taste buds. These pickles are my dream come true! These are sour, bold in garlic flavour and fresh from the dill. I re-used an old bulk pickle jar to pickle these, but you can choose to use 2 1L mason jars for the recipe below.
You can increase/decrease the ratio of spices below, but keep the sugar, salt, water and vinegar the same!
Now set forth and be savvy!
- 2 cups water
- 2 tbsp salt
- 1 tbsp sugar
- 5-8 cloves of garlic
- 2 tsp peppercorn
- ¼ cup packed dillweed with stems
- 2 cups white vinegar
- 12 pickling cucumbers
For the jar:
To prepare your jar, I just wash with hot water and soap and leave to completely dry before using it.
For the brine:
Bring the water, salt, sugar, garlic and peppercorn to a boil and let it simmer for about 5 minutes.
After 5 minutes, turn it off the heat and add the vinegar, mix and set aside.
Slice the cucumbers with a mandolin so it’s to your desired thickness. I like to cut mine so it’s about 3/16 inch thick. You can cut it into wedges or even leave whole depending on how you like your pickles.
Place the dill weed and the cucumbers into your cleaned jar. Pour the brine mixture into the jar until all of the cucumbers are submerged.
Now the pickles are ready to sit in the fridge. Let it marinate for minimum 1 week, but the longer you wait the better they taste. I’ve kept my pickles for as long as 6 months and they’ve been fine.