Dill Pickles

Who doesn’t love good dill pickles?! They are so crisp and refreshing and slightly spicy from a pinch of red pepper. The dill is so bright and delicious, I could probably eat a whole jar of these. The farmers markets are bursting with all the cucumbers and dill right now so it’s the perfect accompaniment to any back yard burger or bbq!! Plus they will keep in the fridge for a long time! Plus they are incredibly easy to make!

Ingredients

• 1 1/2 cup distilled vinegar
• 1/4 cup granulated sugar
• 4 tsp. kosher salt
• 1 tbsp whole black peppercorns
• 1 tsp. mustard seeds
• 1 tsp. coriander seeds
• 1 tbsp dill seeds
• 2 bay leaves
• 1 tsp. red pepper flakes
• 2 cups water
• 2 lbs. baby cucumbers, sliced 1/4 inch thick
• 6 garlic cloves
• 3/4 cup rough chopped dill

Directions

In a large sauce pan combine the vinegar, sugar, salt, mustard seeds, black peppercorn, coriander, red pepper flakes, bay leaves and water. Bring to a low boil and cook just until the sugar and salt dissolve. Let cool completely!

Separate the garlic, dill and cucumbers between 4 canning jars. Pour the cooled brine over the top of the pickles. Cover with the lids and refrigerate. Serve with anything or eat right out of the jar! Enjoy!!