I currently have more cucumbers than I know what to do with. My three cucumber plants have taken off with this year’s weather and are producing six to eight cucumbers a day. Since I can’t fathom eating cucumber-tomato salad everyday, I decided to pickle them to use later on sandwiches, mix into dressings and sauces, or give as a gift when needed. The ingredients do not include quantities. This is a base recipe and quantities will vary depending on the size of jars used and number of cucumbers you have. I bring my water to a boil then cool slightly, but still warm. I find this helps seal and preserve the cucumbers in the jar to extend their shelf life but does not cook the cucumbers, leaving them crisp.  The recipe below makes 1 12-ounce jar; per 1 cup water add 1 teaspoon of salt, the rest is up to preference. 

Classic-ish Dill Pickles 
Makes 1 12-ounce jar

Ingredients
Cucumbers, sliced
Pickling spice
Garlic cloves, peeled and lightly smashed
Red chili flakes
White vinegar
Salt
Fresh dill 

Directions 

1. In a medium saucepan, add 2 cups water and 2 teaspoons salt and bring to a boil. Turn off heat and set aside. 
2. In a clean, sanitized glass jar, add 1 heaping teaspoon of pickling spice and a pinch of red chili flakes. Add 3 to 4 garlic cloves and pack the jar with cucumbers. Add 1 to 2 dill fronds, pushing down to squeeze between cucumbers. 
3. Add ¼ cup white vinegar. Using a measuring cup or ladle, fill the jar with salted hot water until the jar is full. Cover jars with seal and lid and tighten firmly. 
4. Leave out at room temperature for 2 days. Store in the refrigerator for up to 2 months. 

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