Homemade pickles!
Quick Dill Pickles
Brine Ingredients:
2 cups water
2 cups vinegar (white or apple cider)
2 tablespoons salt
1 teaspoon dill seed
3 teaspoons mustard seed
1 teaspoon onion powder
2 teaspoons black peppercorns
1 teaspoon turmeric
Additional Ingredients:
Fresh dill sprigs
Garlic cloves (peeled)- I used diced
Fresh cucumbers (sliced or whole, depending on jar size)
Instructions:
1. Prepare the brine:
In a saucepan, combine water, vinegar, salt, dill seed, mustard seed, onion powder, turmeric, and black peppercorns. Bring to a boil, then remove from heat and let cool slightly.
2. Pack the jars:
In clean jars, add fresh dill, peeled garlic cloves, and sliced or whole cucumbers.
3. Add the brine:
Pour the warm (not hot) brine over the cucumbers in each jar, making sure they are fully covered.
4. Seal and refrigerate:
Seal the jars with lids and place them in the refrigerator.
5. Wait and enjoy:
The pickles are ready to eat after 24 hours but taste best after one week.