Spicy Dill and Garlic Pickles

I canned these pickles exactly one week ago and they were finally ready today.  Let me just tell you, these were incredibly easy to make and worth the wait.  I am going to give a few away as gifts to some of my co-workers who always bring me vegetables from their gardens.

There is something about a homemade pickle that simply warms my heart. It's like you can taste all of the aromatics in each bite.  I made mine extra "garlic-y" with a good amount of spice.  If you prefer these to be less spicy, reduce the red pepper flakes to just a pinch.  I used standard 16 ounce mason jars.

Cucumbers are in season now so go grab some and turn them into pickles!

Apparently soaking them in ice water overnight helps to maintain the "crunch".

When putting the pickles in the jars, remember to leave room for the dill, garlic and shallots.  

Homemade Crunchy Dill and Garlic Pickles

Adapted from HealthyForTwo.

(for each 16 ounce mason jar)

2-3 pickling cucumbers 

6 cloves of garlic, peeled and then smashed with flat knife

1 tablespoon thinly sliced shallots

4 sprigs fresh dill 

2 bay leaves

1 tablespoon kosher salt

1/2 teaspoon red pepper flakes

1/2 teaspoon mustard seeds

1/2 teaspoon coriander seeds 

1 teaspoon black peppercorns

pinch of sugar

1/4 cup distilled white vinegar

1 cup water

Wash pickles and place them in a bowl of ice water over night.  Cut pickles in half or spears and place 2-3 pickles in each jar.  Push garlic, shallots and dill into the jar around the pickles.  Add bay leaves, salt, red pepper, mustard, coriander, peppercorns and sugar to jar.  Pour in vinegar and then fill to the brim with water.  

Shake each jar a few times to mix all of the ingredients.  Put in the refrigerator for one week, shaking each jar once a day.  Pickles will be good for about  a month.