Dill Pickles
Recipe: https://recipestripper.com/recipes/c913cff9-09c3-4062-b4ec-6093afb8a828
Original source: https://www.corriecooks.com/dill-pickles/
Recipe image: https://www.corriecooks.com/wp-content/uploads/2024/02/pickles-dill.jpg

That first cold, crunchy bite is exactly why homemade pickles are worth the wait. These garlicky dill pickles turn beautifully tangy after two days in the fridge.
Yield: 4
Prep time: PT20M
Cook time: PT5M
Total time: PT25M

Ingredients
- 2 pounds small cucumbers (washed and dried)
- 4 cups water
- 2 cups white vinegar
- 2 tablespoons pickling salt
- 4 cloves garlic (peeled and smashed)
- 4 teaspoons dill seeds or 4 heads fresh dill
- 1 teaspoon black peppercorns (optional)
- 4  clean mason jars with lids

Instructions
1. Cut cucumbers into spears or slices, depending on your preference.
2. In a large pot, bring water, vinegar, and pickling salt to a boil, stirring until the salt dissolves.
3. Place garlic, dill, and optional peppercorns into each jar.
4. Pack cucumber slices tightly into the jars.
5. Pour the hot brine over the cucumbers, leaving about a 1/2 inch of space at the top.
6. Seal the jars tightly with lids.
7. Let the jars cool to room temperature, then refrigerate for at least 48 hours before consuming. Pickles will keep for up to 2 months in the fridge.