House Pickles Recipe

Inspired by Haberdish

Time30m

Serves8

house dill or bread & butter

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Ingredients

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House Pickles

4 cups Cucumbers (sliced)

2 cups White vinegar

2 cups Water

1 cup Sugar (for bread & butter pickles)

2 tablespoons Celtic sea salt

2 tablespoons Dill (fresh or dried for dill pickles)

4 cloves Garlic (cloves, smashed)

2 teaspoons Mustard seeds

1 teaspoon Black peppercorns

to taste Red pepper flakes (optional)

Method

Instructions

Prepare the Brine

In a large saucepan over medium heat, combine the white vinegar, water, sugar (if using for bread & butter pickles), and salt. Stir until the sugar and salt are dissolved.

Add Spices

Add the dill, garlic, mustard seeds, black peppercorns, and red pepper flakes (if using) to the brine. Bring to a boil, then remove from heat.

Pack the Jars

In clean, sterilized jars, pack the sliced cucumbers tightly. Pour the hot brine over the cucumbers, ensuring they are fully submerged.

Seal and Cool

Seal the jars with lids and let them cool to room temperature. Once cooled, refrigerate the pickles.

Pickling Time

Allow the pickles to sit in the refrigerator for at least 24 hours before consuming for the best flavor.