I was so excited last week, because at the farmers market I go to in Little Italy, one of the organic produce stands had baby cucumbers!
I have been wanting to make my own pickles for a while now, but never could find the baby cucumbers. I got busy right away. It only takes a few minutes to make these pickles, and they are ready to eat in one week. You can adjust the garlic and peppers to your taste buds, so you get the perfect pickle for you.
Garlic Dill Refrigerator Pickles
adapted from http://www.flouronmyface.com
2 cups water
1 cup white vinegar
1 tbs pickling salt
4 whole garlic cloves, peeled and sliced in half
8 sprigs of dill
1 tsp pepper corns
1/2 tsp hot pepper flakes
This makes 2 jars of pickles.
Put 2 garlic cloves into the bottom of each jar. Add 4 dill springs to each jar. Divide the pepper corns and hot pepper flakes between the two jars.
Wash and trim the ends of your cucumbers. Cut into thin rounds or spears and pack into the jars tightly.
To make the brine boil the water, vinegar and pickling salt.
.Pour the boiling brine into the jars over the cucumbers and put the lids on the jars.
Let cool on the counter and then refrigerate.