Ingredients
Makes 2 Quart Jars
- About 6 cucumbers
- 4–8 cloves garlic (2–4 per jar, depending on how garlicky you like them)
- 4 tsp pickling salt (2 tsp per jar)
- ½–1 tsp red pepper flakes total (¼–½ tsp per jar)
- 4 cups 5% distilled white vinegar
- 4 cups water
You probably won’t use all 8 cups of brine (4 cups vinegar + 4 cups water), but it’s much better to have a little extra than to run short while filling the jars. Leftover brine can simply be discarded.
Instructions
- Wash cucumbers well and cut 1/16 inch off the blossom end (this removes enzymes that can soften pickles).
- Place cucumbers in a bowl of cold water. Keeping the cucumbers cold helps them stay crisp.
- Wash jars and lids according to the manufacturer’s instructions.
- Combine vinegar and water and bring just to a simmer.
- Let the brine cool.
- Place in each quart jar:
- 2 garlic cloves
- 2 teaspoons pickling salt
- ⅛–¼ teaspoon red pepper flakes
- Pack cucumbers tightly into the jars.
- Pour cooled brine over the cucumbers, covering them completely.
- Wipe rim of jars and apply lids
- Place in refrigerator and allow to sit for 2 weeks before eating.
Food Safety Note
These are refrigerator pickles and are not a shelf-stable canning recipe. Keep refrigerated and do not store at room temperature. Because this recipe has not been tested for shelf-stable canning, do not process or can these pickles for pantry storage. When in doubt about the appearance, smell, or condition of the pickles, discard them.
“Who giveth food to all flesh: for his mercy endures for ever” Psalms 136:25
Stay rooted my friends. 🌱
