Small Batch Craft Kosher Dill Barrel Pickles

Instructions

1. 1

   Wash the Kirby cucumbers thoroughly and trim the blossom ends.

2. 2

   In a small saucepan, combine the water, distilled white vinegar, and kosher salt. Bring to a boil, stirring until the salt is fully dissolved. Remove from heat and let cool to room temperature.

3. 3

   Place the garlic cloves, dill seeds, fresh dill sprigs, black peppercorns, mustard seeds, and red pepper flakes at the bottom of a clean 1-quart jar or container.

4. 4

   Pack the cucumbers tightly into the jar, standing them upright if possible.

5. 5

   Pour the cooled brine over the cucumbers, ensuring they are fully submerged. If needed, weigh them down with a small, clean object to keep them under the brine.

6. 6

   Seal the jar with a lid and refrigerate for at least 48 hours before tasting. For best flavor, allow the pickles to ferment for 5-7 days in the refrigerator.

7. 7

   Enjoy your homemade small batch craft kosher dill barrel pickles! Store in the refrigerator for up to 1 month.