Small Batch Dill Pickles
A Quick & Easy Recipe to Make a Small Batch of Dill Pickles
Servings 4
Ingredients
- 2 cucumbers sliced into ⅛ inch slices
- 1 tablespoon dill divided between two jars
- 2 tablespoon minced garlic
- 1 teaspoon crushed red pepper flakes
- 1 C water
- 1 C white or apple cider vinegar
- ¼ C sugar
- ⅛ C pickling salt
Instructions
- Clean and sanitize two pint mason jars. I sanitize by using the sanitize cycle on the dishwasher.
- Bring a pot of water to boil (separate from the water listed above in the ingredients), and place rings and lids in the water to boil.
- In a separate pot, combine water, vinegar, sugar and salt. Bring to boil.
- In the bottom of pint jars, add dill, garlic and crushed pepper flakes. Pack jars with sliced cucumbers.
- Pour brine over cucumbers, leaving a ½ inch head space. Seal jars with hot lids and rings. Flip jars over and allow to rest on counter for 24 hours.
- After resting for 24 hours, store pickles in a dry, cool spot for at least three weeks before serving. Pickles will last a year to 18 months when stored properly.