Lightly adapted from Amanda’s Cookin’

• 5-6 pickle-sized cucumbers (about 6″)
• 1 quart cold water
• 1/2 cup white vinegar
• 1/6 cup canning salt (I just fill the 1/3 cup about half way)
• 1/4 tsp mustard seed
• 1/4 tsp red pepper flakes
• 1/2 TBSP black peppercorns
• 1/2 TBSP dill seed
• several cloves of garlic, cut into large chunks

Equipment:

• Two half-quart jars (the normal pickle jars I have around)
• Fine-mesh colander
• 4-cup liquid measuring cup
• bowl or batter-pouring pitcher (that plastic one I use for pancake batter)

1. In the pitcher, combine water, vinegar, salt, mustard seed, red pepper flakes, and peppercorns. Stir until salt is dissolved.
2. Wash the cucumbers well and trim the ends.
3. Divide the dill seed and garlic between the 2 jars.
4. Use the pickle slicer to cut up the cucumbers. Fill the jars with the cucumber slices. It’s good for them to be fairly tightly packed.
5. Stir the brine again, then strain the solids. Do not discard either component!
6. Divide the solids between the two jars, then pour all the brine you can fit (leaving a little bit of head space) into the jars. Make sure the cucumbers are covered.
7. Place the lids loosely on the jars and store at room temperature out of light for 1 day.
8. Close the lids, put in the refrigerator, and let them sit for another 2-3 days until they’re nicely pickly.