Cold Brine Dill Pickles

from ButterYum

makes four pints, two quarts, or one half gallon

INGREDIENTS

FOR THE BRINE:

• • 8 cups cold water

  • 1/2 cup white distilled vinegar (at least 5% acid)

  • 1/3 cup canning/pickling salt (may substitute coarse kosher salt)

FOR THE PICKLES:

• • 20-25 medium size pickling cucumbers, washed and ends trimmed

  • 1 tablespoon whole dill seed

  • 1 tablespoon whole black peppercorns

  • 1 teaspoon whole coriander seed

  • 1/2 teaspoon whole mustard seed (any color)

  • 1/2 teaspoon dried minced garlic

  • 1/4 teaspoon crushed red pepper flakes

DIRECTIONS

TO MAKE THE BRINE:

• 1. In a large bowl, whisk together the water, vinegar, and canning/pickling salt until the salt is completely dissolved; set aside.

TO PREPARE THE PICKLES:

• 1. Evenly distribute the spices among the jar(s).

  2. Place the sliced cucumbers in the jar(s).

  3. Fill the jar(s) with enough brine to completely cover the sliced cucumbers, leaving about 1/2-inch of space at the top of the jar.

  4. Cover the jar(s) lightly with a cloth and allow them to sit, undisturbed, in a cool place for 24 hours.

  5. Replace cloth cover with jar lid(s); transfer to refrigerator for 3 days before enjoying. Use within 6 months.

NOTES

• 1. This recipe will fill one 1/2 gallon jar, two quart jars, or four pint jars.

  2. Be sure to use pickling cucumbers only.

  3. Be sure to trim the blossom end of the cucumbers (it’s fine to trim both ends).

  4. Use only canning/pickling salt or coarse kosher salt.

adapted from Amanda’s Cookin’