we can pickle that

...but seriously, we have so many cucumbers right now that I can't seem to eat them fast enough! Since we weren't going to be around the house for a few days I decided to pack a few of them into 2 large jars for some "short term" pickling. These types of pickles will keep for about 6 weeks... buying us some time to cook up our other veggies that are producing like crazy too!

Quick & Crunchy Dill Pickles:

1 1/2 pounds Cucumbers
4 garlic cloves, peeled and smashed
2 teaspoons dill seed
1/2 teaspoon red pepper flakes
1 cup cider vinegar
1 cup water
1 1/2 tablespoons kosher salt

-Sterilize your jars & their lids
-Wash/Dry the cucumbers & remove the blossom end. Cut into spears or chips.
-Divide the garlic, dill seed, & pepper flakes between the 2 jars
-Pack in the pickles. (If they are too tall, trim them until they fit just a half inch below the top of the jar) Fit as many as possible without smashing them!
-Combine vinegar, water, & salt in medium size pot. Bring to a rolling boil, then pour into each jar. Leave a half inch from the top of the jar...you may not use all of the brine.
-Tap jars along the side of your counter to remove any air bubbles. Seal them tightly with the clean lids.
-This is where you would typically process the jars for long term pickling; however, we want to use them within the next week or so. Simply let the jars cool to room temperature, then place them in the fridge for a few days. Wait at least 48 hours before you open the jars again.



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