4 medium sized salad cucumbers, cut into fourths (spears)
1/2 cup fresh dill
1 and 1/4 cups white vinegar
2 cups water
1 tablespoon minced garlic
1/4 cup + 2 tablespoons Kosher salt
1 teaspoon turmeric
1 tablespoon black whole peppercorns
2 tablespoons mustard seeds
1 mason jar (make sure your cucumber spears fit!)
Place cucumbers into a large strainer and place that strainer over a large bowl. Add 1/4 cup of salt to the cucumbers and mix thoroughly with your hands, making sure all parts of each cucumber spear are covered in salt. Let this sit in the refrigerator for 2 hours. (This is going to help draw out the excess moisture in the cucumbers while also adding a bit of seasoning).
Take cucumbers out of the fridge and you can now see how much water has drained out of those and into the bowl below the strainer! Rinse the cucumbers for three minutes under cold water, and use your hands to scrub off all of that excess salt!
Place your dill, peppercorns, and garlic in your mason jar. Pack cucumbers into the jar – they should fit pretty tightly in there. If you need to add more cucumbers, feel free to cut up some more – however my 4 cucumbers fit perfectly into my mason jar.
To prepare the brine, combine water, vinegar, mustard seeds, turmeric, and 2 tablespoons of salt in a pot and bring to a boil over high heat. Once the liquid begins to boil and the salt is dissolved, the brine is ready to use!
Pour brine into the mason jar over your cucumbers and other ingredients, leaving about 1/2 inch of room at the top of the mason jar, while also making sure all of the cucumbers are covered with the brine. (If there’s any brine leftover, you can discard it, OR you can make other pickled vegetables! This brine works with virtually anything!)
Close this up with the lid and leave in the fridge for 3 days. Once 3 days have passed, you’re ready to taste your awesome homemade pickles! I also found that the longer you leave these in the fridge, the better they taste.
**These are good in the fridge for up to 1 month, so make sure you label them with the date you made them. They also MUST be refrigerated, so do not leave out on the counter.**
You can always play around with the seasonings – you can add things like chili flakes, celery seed, coriander seed, etc. The options are limitless! You can also pickle other vegetables like red onion, celery, cabbage, etc. Let me know what you think of this how-to recipe! It was super fun to do!