Ingredients

• 5 pounds small pickling cucumbers
• 4 quartss water
• 0.75 cups kosher salt
• 1 bunch fresh dill stalks
• 2 bulbss garlic , cloves separated and peeled
• 1 tablespoon whole black peppercorns
• 1 small fresh red chile pepper , thinly sliced

Instructions

1. 1 Soak cucumbers in cold water for 8 hours or overnight.
2. 2 Sterilize a 1 gallon glass or ceramic container. Set aside.
3. 3 Combine 4 quarts water and salt in a large pot and bring brine to a boil.
4. 4 Meanwhile, drain cucumbers, trim the ends, and make a slit in the sides with a small, sharp knife. Place several stalks of dill, 1/2 of the garlic cloves, about 10 peppercorns, and a 1 to 2 slices red chile pepper in the bottom of the sterile container. Arrange 1/2 of the cucumbers on top, then repeat the layers.
5. 5 When brine comes to a boil, pour over cucumbers to cover. Place a small plate on top to keep cucumbers submerged. Store in a cool place.
6. 6 Pickles will be ready in 4 to 10 days, depending on how warm it is. Once they have fermented to your liking, refrigerate until using.

Nutrition per serving