Ingredients
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4 cups water
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1/4 cup pickling or Kosher salt
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1/4 cup regular white distilled vinegar
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1/4 cup apple cider vinegar
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1 Tbl. dill seed, (*not to be confused with dried dill weed)
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4 large cloves garlic, sliced into small wedges
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2 tsp. sugar
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2 lbs. pickling cucumbers or regular cucumbers
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2 tsp. yellow mustard seed
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1/4 tsp. red pepper flakes
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20 whole black peppercorns
Instructions
Add water, salt, vinegars, dill seed, garlic cloves and sugar into a 3-quart sauce pan and heat over high heat. Stir to dissolve the salt and bring to a full boil.Meanwhile, evenly add mustard seeds, red pepper flakes and black peppercorns into 2 jars. (Half in each.) *You can add half of the mustard seeds to the bottoms of the jars and the other half on top after adding the cukes if you want.Evenly top each jar with the garlic wedges, then pour hot liquid over to cover. (You may not need all of the liquid).*With a slotted spoon, be sure to get all of the dill seed added evenly to both jars that have settled on the bottom of the saucepan.Screw on the lids.Leave the jars out on the counter until cooled, then store in the refrigerator for at least two weeks before opening them.Keep refrigerated.
