 | | Directions |
- In a large saucepan, heat the water, vinegar and pickling salt until it comes to a full boil. Allow it to boil for three minutes and then remove it from the heat.
- Meanwhile, slice the ends from the cucumbers and cut each into spears or rounds. You can leave the skin on the cucumbers or peel them, whatever you prefer.
- Place a layer of fresh dill in the bottom of the container.
- Sprinkle in the red pepper flakes
- Place a layer of cucumbers on top of the dill. Sprinkle the cucumbers with a little pickling seasoning.
- Add a layer of onions and then garlic slices. Continue the layering of cucumber, pickling seasoning, onions and garlic until you get to the top of the container.
- Add another layer of fresh dill to the top of the layers.
- Slowly pour the vinegar and water mixture into the container, cover and allow this to sit on the counter for 24 hours.
- Place the pickles in the refrigerator to chill and they are ready to eat. The longer they sit, the more flavorful the pickles become.
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Prep Time: 45 minutes
Cook Time: 0 minutes
Container: ice cream bucket with lid or any large container with lid
Servings: 18
|  | | Ingredients | | - | | 8 cups water |
| - | | 2 cups vinegar |
| - | | 1/2 cup pickling salt |
| - | | 8 cucumbers - 8-10 cucumbers depending on the size |
| - | | 1 bunch fresh dill |
| - | | 1/8 cup red pepper flakes |
| - | | pickling seasoning - enough to sprinkle over each layer |
| - | | 1 onion - sliced |
| - | | 5 cloves garlic - sliced, or to taste |
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