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1
Wash the cucumbers thoroughly.
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2
Scrub them with a brush!
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3
(there's nothing fun about gritty pickles) Dissovle the salt in the water and vinegar brine.
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4
Place in the bottom of a VERY CLEAN mason jar:.
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5
the equivalent of about 4 cloves of the chopped garlic (some people like to put the clove in whole, whatever is your preference) I like mine really garlicky, so I put more than 4 cloves.
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6
2 tablespoons of the dill.
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7
1/8-1/4 cup peppers (if that's your cup of tea).
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8
Pack the cucumbers in the jars as tighly as you can.
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9
Add enough brine so it's within 1/4 inch from the top of the jar.
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10
On a padded surface such as a tea towel folded up, bang the jar a few times to get rid of any air bubbles around your pickles.
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11
Close the cap tightly and place the jars upright into a large pot.
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12
Only single layers, don't stack them!
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13
And also, don't submerge them.
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14
Fill the pot with enough water so that the jar tops are just above the water line.
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15
Bring to a slow boil.
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16
Boil for 5 minutes.
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17
Remove from heat.
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18
Once the lid of the jar snaps down with a pop, you can loosen off the ring, but you don't have to.
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19
Once the jars are cool, store them in a cool dark place.
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20
Put at least one jar in the fridge right away so you can start enjoying them in a few days.
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21
I can never wait longer than about 3 days!
