Nothing says summer like fresh pickles. Fermentation can be a little intimidating but this fast easy pickle method will have you feeling like a pro and your family and friends will be shouting more, more, more!
6½ cups water
3¼ cups white vinegar
⅔ cup canning salt
4-6 cloves of garlic (or more if you really like garlic - I do!)
about 10 medium pickling cucumbers
fresh dill, about 8-10 heads
optional - jalapeno or onion slices
Sterilize 3 or 4 quart sized mason jars and the same amount of two-part canning lids. Don’t freak out, this just means to wash them in hot soapy water, rinse well, then sink in boiling water for about 10 minutes. Remove with tongs and drain. Easy peasy!
Either slice or spear each cucumber. I slices mine about ¼ inch thick.
Slice the garlic cloves.
To prepare the brine mix the water, vinegar, and salt together in a large pourable bowl Stir until salt is dissolved.
Place a head of dill into a one quart jar along with some chopped garlic. Add cucumbers (and onion or jalapeno slices if using) until about 1 third full.
Repeat layering by adding more dill and garlic (and onion or jalapeno slices if using).
Pour brine over cucumbers and place two part lid on jar.
Jot the date you made them on the lid.
Set out in the sun for 3-4 days, giving them a small shake each day, then chill in the fridge overnight and enjoy