easy peasy dill pickles

How To Make easy peasy dill pickles

• 
  Step 1
  PICKLE BRINE
• 
  Step 2
  Gather your ingredients.
• 
  Step 3
  Thoroughly, clean out the containers that you are going to use for your pickles.
• 
  Step 4
  Chef’s Note: These are not “canned” pickles. These are keep ‘em in the refrigerator and eat within a week or two pickles.
• 
  Step 5
  Place all the brine ingredients in a saucepan, and bring to a slow simmer, allow to simmer for about 10 minutes.
• 
  Step 6
  Chef's Note: If you want Bread-and-Butter type pickles add 1-1/2 cups sugar, or honey. Skip this for dill pickles.
• 
  Step 7
  While the brine is simmering, wash and dry the cucumbers, and cut off the blossom end.
• 
  Step 8
  Chef’s Tip: The blossom end of a cucumber contains enzymes that, over time, cause your pickles to go limp. And if there’s anything that I hate… It’s a limp pickle.
• 
  Step 9
  Slice the pickles into spears or ovals… Up to you.
• 
  Step 10
  Remove the brine solution from the heat and allow it to cool to about 110-115f/43-46c.
• 
  Step 11
  Chef's Note: You can fully cool the brine down, and then add it to the cucumbers, but then you'll need to put them in the fridge for a couple of days before digging in. If you use really hot brine, you'll wind up making limp pickles... And you KNOW how I feel about limp pickles. 110f/43c is a balance between waiting a few days or a few hours...
• 
  Step 12
  Divide the dill weed, and garlic between two 1-pint containers. Or whatever container you choose to use.
• 
  Step 13
  Chef's Tip: Dill isn't all you can make! Swap out the dill seed for tumeric, black peppercorns, mustard seeds, or any other spices that sound good to you.
• 
  Step 14
  Put as many sliced cucumbers into the jars as can fit without smashing.
• 
  Step 15
  Pour in the brine, making sure that you cover all the cucumbers, and then allow the containers to cool to room temperature before refrigerating.
• 
  Step 16
  Chef's Tip: A handful of fresh grape, raspberry, oak, blackberry or cherry leaves (these types of leaves supply tannins, which help keep the pickles crispy and crunchy)
• 
  Step 17
  Chef’s Note: They should last in the refrigerator for about two weeks… assuming they don’t get gobbled up first.
• 
  Step 18
  Keep the faith, and keep cooking.
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!