Pickles Pack a Perfect Punch

Salty and sour are two of my favorites taste profiles. That's why pickles are so perfect. I can't do without them in my burgers and I love them on the side with my sandwiches. Making your own at home is so easy you'll never buy store bought again. It only takes 2 days to a week to brine. Along with salty and sour I added some of my other favorite flavors: garlic, dill (fresh and seeds), mustard seeds, and chili flakes. The pickles have a nice garlicky and spicy kick to them.

Perfect Pickles
makes 1 jar

1/2 quart of boiled, cooled to room temperature water
1/2 cup white vinegar
3 tablespoons salt
1 tablespoon pickling spice
1 tablespoon mustard seeds
1 tablespoon dill seeds
1/2 teaspoon chili flakes
1/2 teaspoon black peppercorns
2 garlic cloves, sliced
half a bunch of dill, slightly chopped
5 persian cucumbers, cut in half lengthwise

1. Mix water, salt and vinegar together.
2. Place all of the spices into the bottom of the jar with half of the dill.
3. Pack the cucumbers into the jar and add the rest of the dill.
4. Cover the cucumbers with the brining liquid until the jar is filled.
5. Leave out in room temperature for one day and then transfer into the refrigerator.
6. Pickles are ready to eat anywhere from 2 days to a week depending on how sour and salty you like them.