Ingredients
- 1 gallon pickling cucumbers (small to medium, firm)
- 3 tbsps pickling salt (or kosher salt—just make sure it’s non-iodized)
- 6 cloves garlic, peeled and smashed
- 1 tbsp mustard seeds
- 2 tsps dill seed (or a few fresh dill sprigs)
- 1/2 tsp red pepper flakes (optional for a bit of heat)
- 1/4 tsp alum (optional, helps with crispness)
- 1 gallon Filtered water (do not use chlorinated tap water)
- 1 cup apple cider vinegar
Instructions
- Prep your cucumbers – Wash and cut off the blossom ends (those can soften the pickles).
- Pack the jar – In a gallon jar or container, layer in cucumbers, garlic, dill, and spices.
- Mix the brine – Stir salt into water until dissolved. Add alum if using.
- Pour and chill – Pour brine over cucumbers, making sure they’re completely submerged. Cover loosely with a lid or cheesecloth.
- Refrigerate – Let them sit in the fridge for at least 3-4 days. A week is even better for full flavor!