It's pickle time again! Crunchy pickles, mmm. The best thing about these pickles is that they stay crunchy for weeks and weeks. I made these back in August and they're still crunchy here in December. A simple, delicious, awesome snack? Or only a side and topping for burgers? You decide. Enjoy!
Scale to your jar's capacity.
pickling cucumbers, enough to fill your jars (duh)
1 quart of water
3/4 cup of white vinegar
4 tablespoons kosher salt
1 tablespoon pickling spice
garlic, chopped or not, as much as you desire (I recommend 2 cloves)
a dash of crushed red pepper flakes
Prepare your brine: To each quart of water that has been boiled and brought to room temperature, add the vinegar and kosher salt. Estimate how many quarts to make depending on how many jars you will pack with pickles.
Wash and pack small pickling cucumbers (or whatever other yummy veggies are on hand) into clean glass jars.
Add the pickling spice and garlic.
Add a dash of crushed red pepper flakes.
Now add the brine.
Now here is where some discretion comes in. You can either:
1) Cover with the lids and then place in the fridge immediately.
2) Cover with plastic wrap and let stand out until soured, perhaps a couple of days, then refrigerate with lids on.
I've had success with both ways, and it more depends on how sour you want them.