1. Coffee Kettle (to boil water)
2. Pickling Jars (available at any supermarket, often in a pack of 9 or 12)
3. Knife, to cut things down to size.
5. Hot peppers
6. Mustard Seeds
7. Black Pepper (dry whole peppercorns)
1. Put a teaspoon of mustard seeds in the jar.
2. Put a teaspoon of peppercorns in the jar.
3. Put the cucumbers in the jars, and try to pack them as much as you can*, leaving about ½ inch at the top for the dill.
4. Optionally, add garlic cloves, hot peppers, lemon etc. I recommend slicing whatever you add to enhance the flavor.
5. Boil water in a kettle – you’ll need at least a cup per every jar you’re pickling.
6. Add salt to water (1 teaspoon per cup of water) and stir well.
7. Pour into pickling jar slowly until everything is covered. If you pour it too fast, the glass might crack. You might also consider warming the jars ahead of time with warm tap water to reduce the risk of this happening.
8. Fold a bunch of Dill and place on top of the covered cucumbers.
9. Close the jar tightly
10. Let stand for 4 days inside the house, in a place that doesn’t get cold.
11. Open and taste. If the cucumbers are ready (to your taste and opinion), put the jar in the fridge to stop the pickling process.
12. After a day in the fridge, you can move the jars to a cabinet or some other storage place, where they should be fine for many months (in theory, even years).