Greg's Pickles Recipe

Pickling Process

1. 1

   Prep the Vegetables

   Wash and slice the cucumbers, carrots, and radishes into thin rounds. Slice the red onion thinly and peel the garlic cloves.

2. 2

   Prepare the Brine

   In a medium saucepan, combine water, white vinegar, sugar, salt, dill, mustard seeds, and black peppercorns. Bring the mixture to a boil, stirring until the sugar and salt dissolve.

3. 3

   Pack the Jars

   In clean, sterilized jars, pack the sliced vegetables tightly. Add the garlic cloves on top.

4. 4

   Add the Brine

   Pour the hot brine over the packed vegetables, ensuring they are fully submerged. Leave about half an inch of headspace at the top of the jars.

5. 5

   Seal and Cool

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

6. 6

   Let it Pickle

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