my PICKLES are ready!

I made a total of 3 jars from the cucumbers that grew in my backyard and shared them with friends and family. I didn't realize how many people love pickles!

I used this recipe before but this time I changed it up a bit. Here is my new version:

Perfect Pickles
makes 1 jar

1/2 quart of boiled, cooled to room temperature water
1/2 cup white vinegar plus another 1/4 cup
3 1/2 tablespoons salt
1/2 tablespoon pickling spice
1 1/2 tablespoon mustard seeds
1 teaspoon 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. Boil water, add salt, and allow to cool. Add vinegar.
2. Place all of the spices into the bottom of the jar with the dill.
3. Pack the cucumbers into the jar..
4. Cover the cucumbers with the brining liquid until the jar is filled.
5. Place in refrigerator.
6. Pickles are ready to eat anywhere from 2 days to a week depending on how sour and salty you like them.