Easy Brined Dill Pickles..

The problem: You're growing cucumbers for pickling, and they are getting to proper size one or two at a time, but all the recipes you find are for a big batch. You keep putting them in the fridge and they are wilted by the time you have enough saved up for a recipe's worth.

The solution: Use this recipe for one jar at a time pickle production. 

1. Make a brine- I'm using 2T of kosher salt for every cup water. Try it and if they come out too salty, adjust. Go ahead and make too much (like a 4 or 5X recipe), you'll use the rest on another day.

2. Wash your cucumbers, remove the prickles as you do.. 

3. I like to slice mine into 'spears' first. They will pickle faster, and I seem to have better luck fitting them in the jar. 

4. In a clean jar place the cucumber spears, a smashed garlic clove, a sprig of fresh dill, and a sprinkling of red pepper flakes (or fresh pepper if you like). Pour in the brine. 

5. Cover the jar with something that breathes and a rubber band- keep it at room temp but not direct sun for about 3 days. 

6. Put your lid on and put them in the fridge. If your pickles are too salty, you can dump some water and replace with fresh water. Excess salt will leach out into the water.

Feel free to add onion, green tomato, etc; whatever else the garden is putting out in excess. Here is a fresh prepared batch sitting out. Notice the color difference in the new brine. As it matures it will become 'milky' in appearance.