What you need for these pickles:
1-1/2 cups distilled white vinegar
1/3 cup granulated sugar
4 teaspoons kosher salt
2 3/4 teaspoons of pickling spice
2 cups hot water
2 pounds kirby cucumbers, sliced 1/4-inch thick
1 tablespoon dill weed spice
3 cloves garlic, minced
Making them:
1. Combine Vinegar, sugar, salt and pickling spice in a medium size bowl. Add the hot water and stir until the sugar dissolves and the liquid is clear. Cool to room temperature. (This only takes a minute or two.)
2. Place your cucumbers, minced garlic and dill weed spice in a large bowl and toss to combine. Pour your brine over the cucumbers and stir until cucumbers are well coated.
3. Cover them with a plate to weigh them down and keep them covered in the brine. Cover the bowl with plastic wrap and refrigerate overnight, stirring once or twice.
4. Transfer to an airtight container and store for up to two weeks. Yield: 1 quart.
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