5.0
(29)
Your folders
Your folders
Export 7 ingredients for grocery delivery
Step 1
Slice cucumbers into slices about 1/4" thick, or into spears. Gather glass jars and lids. Set aside.
Step 2
In a saucepan, add water, vinegar, salt and sugar (if using), and heat, stirring occasionally, over MED HIGH heat until sugar and salt have dissolved. Set aside to cool to room temperature.
Step 3
While brine is cooling, add cucumbers to jars. Make sure to leave enough room for the brine and other ingredients.
Step 4
Add dill, garlic, mustard seed, black peppercorns, red pepper flakes and celery seed.
Step 5
Pour in enough brine to cover the cucumbers, making sure to leave a 1/2" or so at the top. Seal jars to be airtight.
Step 6
Refrigerate for at least 5 days. Pickles will last 4-6 weeks after those 5 days, but will lose some of their crispness towards the end of their "shelf" life.
Your folders
stephaniesdish.com
Your folders
southernliving.com
Your folders
alexandracooks.com
5.0
(7)
5 minutes
Your folders
alexandracooks.com
5.0
(7)
5 minutes
Your folders
tasteofhome.com
4.3
(47)
10 minutes
Your folders
theseasonalhomestead.com
5.0
(1)
Your folders
liveeatlearn.com
4.5
(11)
Your folders
allrecipes.com
4.6
(344)
15 minutes
Your folders
acouplecooks.com
3.9
(84)
24 hours
Your folders
allrecipes.com
4.6
(415)
10 minutes
Your folders
myrecipes.com
4.5
(36)
Your folders
tasteofhome.com
4.8
(60)
Your folders
kitchenfunwithmy3sons.com
5.0
(39)
15 minutes
Your folders
browneyedbaker.com
4.3
(61)
5 minutes
Your folders
noshingwiththenolands.com
4.4
(32)
1 minutes
Your folders
foodnetwork.com
4.5
(22)
5 minutes
Your folders
wellplated.com
4.9
(37)
Your folders
wyseguide.com
4.8
(6)
10 minutes
Your folders
wyseguide.com