Dill Pickles

Directions

• For jarred pickling method, wash and sanitize jars, rings, and lids. Sanitize by boiling the items for ten minutes. For quick pickling method skip to step 2.
• Combine water, vinegar, salt, garlic, dill seed, mustard seed, coriander seed, black peppercorns, and crushed red pepper in a large sauce pan. Bring to a boil. Boil for 10 minutes.
• While brine is heating, slice cucumbers into thin slices.
• Add cucumbers slices into jar.
• Top with brine making sure to add seeds into the jar. Fill to top leaving 1/2 in at top of jar. If you are doing a quick jarring method, you can tighten the ring and refrigerate when cool. Quick pickles will last for about 10 days in the fridge. If you are jarring, proceed to the next step.
• Add lid and ring. Tighten ring only so that it is on but not super tight.
• In a large pot of boiling water, add the jar(s). Boil for ten minutes.
• Remove jar(s) and place on a towel lined cooking rack. Let sit for 12-24 hours. You may hear popping noises. That is normal.
• Store jars in a cool dry place. Once opened, store in refrigerator.