I made some pickles on 6-29-24 and tried some new additions to show just how versatile this method is.
Base Recipe for 1 Pint:
1.5 teaspoons salt (non-iodized)
Cucumbers (enough to pack the jar)
4 tablespoons vinegar (any 5% vinegar will work)
Spicy Dill Pickle Recipe for 1 Pint:
1.5 teaspoons salt (non-iodized)
Cucumbers (enough to pack the jar)
4 tablespoons distilled white vinegar
1 clove of garlic
1/2 teaspoon mustard seed
1 teaspoon whole black pepper corns
4-5 sprigs of dill
Spicy peppers or crushed red pepper to taste
If you keep these pickles refrigerated then they will stay crisp for a long time, I have some that were made over 6 months ago that are still crisp and taste great. This is the easiest way I know of to make pickles, and your creativity is the only limit to the number of variations you can make on this recipe.