The options when creating your own pickles are endless. You can really get creative and add any spices, herbs, or even veggies to produce something unique to your liking. I’ve added thinly sliced onions to my pickles before, which was great! This recipe here is somewhat basic. However, since I chose to use white vinegar over apple cider vinegar, this creates a much more vinegary, tangy flavor. I also used a lot of garlic and chili flakes. This is where you can adjust to your very own liking. I will say though, if you are like myself and beyond love: vinegar, garlic and spicy...this recipe is for you!

Ingredients

• 2 cucumbers (persian, garden, kirby)

• 3 cloves of garlic, smashed

• Fresh dill

• 1 tsp. Black whole peppercorns

• 1 tsp. Chili flakes

• 1 tsp. Mustard seed

• 1 cup water

• 1 cup white vinegar

• 1 tablespoon sea salt

Instructions

1. Bring water, vinegar and salt to a boil in a small saucepan.

2. Clean and cut your cucumbers into spears or disks.

3. Clean a small handful of fresh dill.

4. Using a large mason jar, add garlic and dill. Then add cucumbers. If you cut them into spears, it’s easier to turn the mason jar on its side to get them all packed in.

5. Then add the spices.

6. Lastly, carefully pour hot brine into the jar and seal tightly with lid immediately. Let sit on the counter until it is completely cooled before refrigerating for at least an hour or up to a week. Wait about a week before you pop the seal and open. Keep refrigerated.

We’d love to see your finished product! Post your picture on Instagram, tag us @danimade.kitchen and hashtag it #danimade