Ingredients
- 10 – 3 to 4 inch long pickling cucumbers
- 2 cups water
- 2 cups Leaning Ladder Champagne Vinegar
- 1 Bunch fresh dill weed
- 1/4 cup white sugar
- 4 whole cloves garlic
- 2 tablespoons kosher or pickling salt
- 1 dried bay leaf
- 1 teaspoon peppercorns
- 1 whole hot chili, stem removed (optional)
Directions
In a medium sauce pan, combine the water, vinegar, sugar, salt, bay leaf a peppercorns. Bring to a boil over medium heat. Slice a very thin piece off the end of each cucumber and arrange cucumbers, garlic, dill and peppercorns in a large mouth jar or two smaller jars. Pour in the hot boiled pickling liquid over the pickles in each jar, completely covering the pickles. Place a sprig of fresh dill into each jar and seal with lids. Refrigerate for 10 days before eating. Use within 1 month.
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