Receta de pepinillos en vinagre a la nevera

Ingredientes

• 1 1/2 Pounds Cucumbers (- wash and dried (SEE NOTES))
• 2 1/4 Cups Filtered Water
• 2 Cups Apple Cider Vinegar ((sub: white distilled))
• 1 1/2 - 2 TBS Kosher Salt ((sub: pickling salt if you have it!) (SEE NOTES))
• 8-10 cloves Garlic (– peeled and smashed, to taste (SEE NOTES))
• 8 sprigs Fresh Dill
• 3 tsp Whole Dill Seeds
• 2 tsp Whole Black Peppercorns
• 2 tsp Whole Yellow Mustard Seeds
• Optional Ingredients Granulated Sugar, Dry Bay Leaves, and/or Crushed Red Pepper Flakes (- to taste)

Preparación

1. 1

   Prep and Cut Cucumbers: Place the cucumbers onto a clean work surface and then use a sharp paring knife to remove the blossom end (opposite side from the stem end) of the cucumbers. Next, cut each cucumber into spears or ¼-inch-thick chips. Alternatively, you can leave them whole if you prefer. (SEE NOTES)

2. 2

   Make the Pickle Brine: In a medium saucepan, add the water, vinegar, salt, and optional sugar if using. Place over high heat and bring the contents to a boil. Once boiling, reduce to a rapid simmer and cook, stirring occasionally, to help the salt dissolve. Once the salt dissolves completely, remove the pan from the heat and set it aside.

3. 3

   Divide Sliced Cucumbers Among Jars: Equally divide the cucumbers and add them to storage jars, arranging so the pickles fit snugly, but not packed too tight.

4. 4

   Add Dill, Garlic, and Flavoring ingredients: Equally divide the garlic, fresh dill, dill seeds, black peppercorns, and mustard seeds, along with the red pepper flakes if using, among the jars with the cucumbers.

5. 5

   Add Pickling Brine: Pour enough brine into each jar to completely cover to cucumbers, leaving ¼-inch of headspace between the brine and the rim of the jar. Seal with an airtight lid.

6. 6

   Let Cucumbers Pickle in Refrigerator: Place the jar of cucumbers into the fridge and let rest (pickle) for at least one week before enjoying. (Note on Time: 5 days = mild pickle flavor, 7 days = medium pickle flavor; 10 days for a strong pickle flavor)

7. 7

   Enjoy Garlic Dill Pickles: Enjoy Garlic Dill Pickle Recipe: After five or more days of pickling the cucumbers, remove the homemade dill pickles from the fridge and eat straight from the jar, on sandwiches and burgers, or however your heart desires. Enjoy!