5.0
(1)
Your folders
Your folders
Export 10 ingredients for grocery delivery
Step 1
Wash, dry and cut your pickles either into spears, thin slices or even do some of each like I did. You can use a mandolin slicer to get consistent slices which will be perfect to use for burgers or sandwiches.
Step 2
Place all the pickles in the jars of your choice. I was able to fit mine into (32 ounce mason jars.
Step 3
Add half the garlic, red onions and dill into each jar.
Step 4
Heat a saucepan to medium and add in the water, white and apple cider vinegars, mustard seeds, salt, sweetener, red pepper flakes and whole peppercorns. Allow to come to a simmer, stirring until the salt and sweetener has dissolved, then remove from the heat.
Step 5
Pour the brine into both jars, making sure the cucumbers are completely covered.
Step 6
Cover each jar tightly and allow them to cool slightly at room temperature.
Step 7
Chill in the fridge overnight before serving. Pickles should keep for at least 2 weeks or so.
Your folders
cookieandkate.com
5.0
(38)
Your folders
tasteofhome.com
5.0
(5)
Your folders
cookieandkate.com
5.0
(106)
Your folders
gimmesomeoven.com
4.9
(80)
Your folders
afeastfortheeyes.net
5.0
(4)
5 minutes
Your folders
myforkinglife.com
Your folders
foodnetwork.com
3.3
(3)
10 minutes
Your folders
myforkinglife.com
5.0
(4)
Your folders
allrecipes.com
Your folders
allrecipes.com
4.6
(415)
10 minutes
Your folders
mrfood.com
4.0
(44)
5 minutes
Your folders
tasteslovely.com
5.0
(60)
Your folders
homesteadandchill.com
4.8
(13)
Your folders
liveeatlearn.com
4.5
(11)
Your folders
myrecipes.com
4.5
(36)
Your folders
tasteofhome.com
4.8
(60)
Your folders
tasteofhome.com
4.6
(13)
15 minutes
Your folders
food.com
168 hours
Your folders
blessthismessplease.com
5.0
(1)