2 sprigs fresh herbs such as thyme, dill, or rosemary (optional)
2 teaspoons whole spices such as black peppercorns, coriander, or mustard seeds (optional)
1 teaspoon ground spices such as thyme, coriander, or rosemary (optional)
3 garlic cloves, smashed or sliced
1 cup vinegar such as white, apple cider, or rice vinegar
1 cup water
1 tablespoon kosher salt or 2 teaspoons pickling salt
1 tablespoon sugar (optional)
Divide sliced cucumbers, fresh herbs, whole or ground spices, and garlic into 2 pint-sized jars.
In a small saucepan, combine the vinegar, water, pickling salt, and sugar (if using); cook over the stove on high heat, bringing the mixture to a boil, and stirring until the salt and sugar have dissolved. This is your brine.
Pour the brine into the jars, filling each jar within ½ an inch from the top.
Gently tap the jars against the counter a few times to remove all of the air bubbles.
Place the lids over the jars and screw them tight.
Let the jars cool to room temperature and then place them in the refrigerator.
The pickles flavor improves as it ages, so try to wait at least 24-48 hours before opening the jars to eat.
Recipe modified by CHOICES Nutrition Education Program