Dill Pickles
Ingredients
Brine
- 1 1/4 Cups White Vinegar
- 1/4 Cup Apple Cider Vinegar
- 1/8 Cup Sugar
- 4 Teaspoons Kosher Salt
- 1 Teaspoon Mustard Seeds
- 1 Teaspoon Coriander Seeds
- 3/4 Teaspoon Dill Seeds
- 2 1/2 Cups Water
Pickle
- 2 Pounds Pickling Cucumbers, Sliced As Desired
- 3/4 Cup Fresh Dill, Chopped
- 3 Whole Garlic Cloves
- 1/2 Teaspoon Crushed Red Pepper
- 2 Whole Jalapenos, Halved
Directions
- In a large pan, combine brine ingredients and stir until the sugar and salt are dissolved. Bring to a boil and lower heat to simmer.
- Equally distribute pickle ingredients between sterilized jars and cover with warm brine.
- Cap jars and let seal.
Notes
For best results, refrigerate after jars have cooled and keep refrigerated to maintain pickle crispiness.