It took us a few years to perfect these--but we finally found a good balance between salty, spicy and most importantly, CRUNCHY!!

You can totally do just a few jars of these and do refrigerator pickles (no canning required). They'll keep in the fridge for up to 3 months.

We do a huge batch each summer and can them using a standard canning pot. It didn't start this way--our first year involved a large saucepan, wire tongs, a case of jars and some burnt fingertips. It turns out, when there's a will, there's a way! I do not go into details about how to use a canning pot here--be sure to read through your instruction manual that came with your canning pot beforehand!!

What You'll Need:

Mason jars:
--We prefer wide mouth pint jars; easier to get stuff into, less mess and easier to clean

Brine:
—3 c water
—2 c white vinegar
—1 Tbsp. sea salt (**NOT table salt!**)
Double, triple, quadruple...this recipe as you need to. Heat to a simmer, then turn off heat and cover.

In each jar:

—1 spring fresh dill or 1 dill flower

—1 clove fresh garlic, crushed OR 1-3 garlic scapes
—1 tsp. whole peppercorn
—1/2 tsp whole mustard seed

—Whatever you want to pickle! {Carrots, peppers, cucumbers, radishes, beans, cauliflower, beets....the possibilities are endless here}.

OPTIONAL:

—1 small chili pepper, or 1-2 sliced jalapeños, if you like the heat

—1 fresh grape leaf (Wild. Literally go in the woods and clip some grape leaves. This helps to keep the veggies crunchy.)

Process:

Heat brine on the high to a simmer, then reduce heat.

Meanwhile, distribute one dill flower, one garlic clove and spices (peppers and one grape leaf if you are using them) into each jar.

Stuff with whatever raw veggies you want to pickle.

Fill jar with hot brine, leaving 1/4-1/2 inch at the top. Do this in shifts, depending on how many jars your pot holds.

If you are making refrigerator pickles, put the lids onto jars, and allow to cool before popping in the fridge.

If you are canning/preserving, follow directions for your specific canning pot in regard to boiling times. Depending on how many jars you do, this is an EVENT. It is always very well worth it, but be sure to plan accordingly.

HAPPY PICKLING!