A pickled cucumber (commonly known as a pickle in the United States and Canada or generically as gherkins in the United Kingdom, Ireland, Australia, and New Zealand) is a cucumber that has been pickled in a brine, vinegar, or other solution and left to ferment for a period of time, by either immersing the cucumbers in an acidic solution or through souring by lacto-fermentation.

1. HOW TO MAKE DILL PICKLES
(cucumber)

2. • 1½ pounds Kirby or Persian cucumbers.
• 4 cloves garlic , peeled and smashed
• 2 teaspoons dill seed
• ½ teaspoon red pepper flakes , optional
• 1 cup cider vinegar
• 1 cup water
• 1 ½ tablespoons pickling salt or kusher salt
Ingredients

3. • Chef's knife
• Cutting board
• 2 wide-mouth pint jars with lids
• Large pot , if canning
Equipment

4. • 1) PREPARE THE JARS - If you are planning to can your
pickles for long-term storage , bring a large pot of
water to a boil and sterilize the jars and their lids. If
you are planning to make refrigerator pickles , simply
washing the jars and lids is fine.
• 2) PREPARE THE CUCUMBERS - Wash and dry the
cucumbers. Trim away the blossom end of the
cucumber , which contains enzymes that can lead to
limp pickles. Leave the pickles whole , cut them into
spears , or slice them into coins , as preferred.
Instruction

5. • 3) ADD THE SPICES TO THE JARS - Divide the garlic , dill
seed , and red pepper flakes(if using) betwen the pint
jars : 2 smashed cloves , 1 teaspoon dill sees , and ¼
teaspoon red peppepepper flakes per jar.
• 4) PACK THE PICKLES INTO THE JARS - Pack thepickles
into the jars. Pack them in as tightly as you can without
smashing the cucumbers.
• 5)BRING THE PICKLES BRINE TO A BOIL - Combine the
vinegar , water , and a small sauce pan over high heat.
Bring to a rolling boil. Pour the brine over the pickles
,filling each jar to within ½-inch of top. You might not
use all the brine.

6. • 6) REMOVE AIR BUBBLES - Gently tap the jars against the
counter a few times to remove all the air bubbles. Top off
with more pickling brine if necessary.
• 7) TIGHTEN THE LIDS - Place the lids over the jars and
screw on the rings until tight.
• 8) OPTIONAL-PROCESS THE PICKLES FOR LONGER
STORAGE- For longer , storage , place the jars in a boiling
pot of water. When the water comes back to a boil , set
the timer for minutes5minutes and remove the jars
immediately. Make sure the lids pop down ; if they do not
, refrigerate those pickles and eat them first.

7. • 9) COOL AND REFRIGERATE - Let the jars cool to
room temperature. If you processed the jars , they
can be stored on the shelf. If unprossed , store the
pickles in the fridge. The pickles will improve with
flavor as they age. Try to wait at least 48 hours
before cracking them open.
• 10) STORING CANNED PICKLES - Canned pickles will
keep for at least a year on the shelf and for several
weeks in the refrigerator once opened ; refrigerator
pickles will keep for several weeks.

8. • DILLY BEANS AND OTHER PICKLES - Many other summer
vegetables can be pickled following this method- green beans(aka
dilly beans) , okra , garlic scapes , etc. Expirement to find your
favorites.
• CRISP TEXTURE - If your pickles are softer than you'd life , read
this post or 5ways to give your pickles better texture.
• OTHER FLAVORS - Dill isn't all you can make swap out the dill seed
for tumeric, black pepper corns , mustard seeds , or any other
spices that sound good for you.
• MAKING A LARGER BATCH - Keep the ratio of vinegar , water. ,
and salt the same , and make enough to top off all your jars of
pickles.
Recipe Notes