Dill Pickles

1. 1

   Bring the water, kosher salt and vinegar to a boil in a saucepan.

2. 2

   Allow the mixture to boil for 2 minutes.

3. 3

   Meanwhile, toss the garlic cloves into the jars.

4. 4

   Sprinkle a bit of the red pepper flakes into each.

5. 5

   Pack the bottoms of both jars with the fresh dill (the jars should be about half filled with the dill).

6. 6

   Cut the cucumbers in half or quarters, depending on the size.

7. 7

   Fit the cucumber pieces into the jars.

8. 8

   When the brine mixture is ready, pour it over the cucumbers, filling the jars.

9. 9

   You may have a bit of brine left, depending on the size of your jars.

10. 10

    Clamp the jars shut and leave them on the counter for 2 days.

11. 11

    Then transfer them to the refrigerator and chill for one week before eating.

No additional tips available.