quick garlic dill pickles

BRINE: 

1 cup distilled or filtered water

3/4 cup white vinegar or apple cider 

1 TB kosher salt

2 TB sugar

4 cloves garlic

• 1 bunch fresh dill or 1/2 teaspoon dill seed

1 teaspoon mustard seed

4 tsp celery seeds 

1 teaspoon coriander seed

Pinch (5-8) peppercorns

Pinch red pepper flake (optional, they taste great without)

VEGGIES:  

6 medium-sized (6-7 inches) cucumbers

optional: carrots, zucchini, celery, onion

Boil the water to sanitize. 

Then add salt and sugar to dissolve.

Pour the spices and aromatics into a a 32 oz mason jar (or what ever jar you're using). 

 

Cut and pack the veggies into the jar then pour the water/salt/sugar liquid into the jar leaving a head room of around 1/2". I have glass fermenting weights that i place on top to make sure the veggies are submerged - since this is not fermenting but quick pickling in the fridge there is not as much worry of bacteria but i still like to keep the veggies below the waterline. 

and voilà keep in the fridge and the pickles are ready in a few hours and will hang out for several days.  

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