Makes 2 pint jars

What You Need

Ingredients1 1/2 pounds Kirby or Persian cucumbers4 garlic
cloves, peeled and smashed2 teaspoons dill seed1/2 teaspoon red
pepper flakes, optional1 cup cider vinegar1 cup water1 1/2
tablespoons pickling salt or kosher salt
EquipmentChefs knifeCutting board2 wide-mouth pint jars with
lidsLarge pot, if canning

Instructions
1. Prepare

the jars: If you are planning to can your pickles for

long-term storage, bring a large pot of water to a boil and
sterilize the jars and their lids. If you are planning to make
refrigerator pickles, simply washing the jars and lids is fine.
2. Prepare the cucumbers: Wash and dry the cucumbers. Trim
away the blossom end of the cucumber, which contains
enzymes that can lead to limp pickles. Leave the pickles whole,
cut them into spears, or slice them into coins, as preferred.
3. Add the spices to the jars: Divide the garlic, dill seed, and red
pepper flakes (if using) between the pint jars: 2 smashed
cloves, 1 teaspoon dill seed, and 1/4 teaspoon red pepper
flakes per jar.
4. Pack the pickles into the jars: Pack the pickles into the jars.
Trim the ends if they stand more than 1/2 inch below the top
of the jar. Pack them in as tightly as you can without smashing
the cucumbers.
5. Bring the pickling brine to a boil: Combine the vinegar,
water, and salt in a small sauce pan over high heat. Bring to a
rolling boil. Pour the brine over the pickles, filling each jar to
within 1/2-inch of the top. You may not use all the brine.
6. Remove air bubbles: Gently tap the jars against the counter a
few times to remove all the air bubbles. Top off with more
pickling brine if necessary.
7. Tighten the lids: Place the lids over the jars and screw on the
rings until tight.

8. Optional

Process the pickles for longer storage: For

longer storage, place the jars in a boiling pot of water. When
the water comes back to a boil, set the timer for 5 minutes and
remove the jars immediately. Make sure the lids pop down; if
they do not, refrigerate those pickles and eat them first.
9. Cool and refrigerate: Let the jars cool to room temperature. If
you processed the jars, they can be stored on the shelf. If
unprocessed, store the pickles in the fridge. The pickles will
improve with flavor as they age try to wait at least 48 hours
before cracking them open. Canned pickles will keep for at
least a year on the shelf and for several weeks in the
refrigerator once opened; refrigerator pickles will keep for
several weeks.

Recipe Notes

Dilly Beans and Other Pickles: Many other summer

vegetables can be pickled following this method green beans
(a.k.a. dilly beans), okra, garlic scapes, etc. Experiment to find
your favorites!
Crisp Texture: If your pickles are softer than you'd like, read
this post on 5 Ways to Give Your Pickles Better Texture.
Other Flavors: Dill isn't all you can make! Swap out the dill seed
for tumeric, black peppercorns, mustard seeds, or any other
spices that sound good to you.
Making a Larger Batch: Keep the ratio of vinegar, water, and
salt the same and make enough to top off all your jars of
pickles.