1. Place 4 medium-sized (8 oz) or 2 large (16 oz) jars onto a table or countertop for pickling.
2. Cut the cucumbers lengthwise and into quarters for traditional long pickles or thinly slice them horizontally to make dill pickle chips/slices.
3. Divide the cucumber slices, garlic, dill, peppercorn, and mustard seeds evenly between your chosen jars.
4. Heat water, vinegar, sugar, and salt in a saucepan over medium heat and stir until the sugar and salt have completely dissolved, about 1 minute. Let mixture cool slightly and pour into jars and set aside to cool to room temperature.
5. Store pickle jars int the fridge. Cucumbers will be mildly to moderately pickled after 2 days but most flavourful after 5-6 days in the fridge. Pickles can be kept in the fridge for several weeks up to a month. Serve as a condiment with food or enjoy pickles on their own!
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Directions
1. Place 4 medium-sized (8 oz) or 2 large (16 oz) jars onto a table or countertop for pickling.
2. Cut the cucumbers lengthwise and into quarters for traditional long pickles or thinly slice them horizontally to make dill pickle chips/slices.
3. Divide the cucumber slices, garlic, dill, peppercorn, and mustard seeds evenly between your chosen jars.
4. Heat water, vinegar, sugar, and salt in a saucepan over medium heat and stir until the sugar and salt have completely dissolved, about 1 minute. Let mixture cool slightly and pour into jars and set aside to cool to room temperature.
5. Store pickle jars int the fridge. Cucumbers will be mildly to moderately pickled after 2 days but most flavourful after 5-6 days in the fridge. Pickles can be kept in the fridge for several weeks up to a month. Serve as a condiment with food or enjoy pickles on their own!
