Crispy Dill Pickles: My Easy Guide on How to Make Pickles!

Ingredients

• 2 lbs (900g) pickling cucumbers, about 4-5 inches long, scrubbed
• 2 tbsp kosher salt (avoid iodized salt), plus more for testing
• 4 cups (950 ml) ice water
• 4 cups (950 ml) water
• 2 cups (475 ml) white vinegar (5% acidity)
• 1/4 cup (50g) pickling salt (or kosher salt)
• 2 tbsp granulated sugar
• 1 tbsp black peppercorns
• 2 tsp mustard seeds
• 1 tsp dill seeds
• 1/2 tsp red pepper flakes (optional)
• 2 cloves garlic, peeled and smashed (per jar)
• 1-2 sprigs fresh dill (per jar)
• 1/4 tsp mustard seed (per jar)
• 1/4 tsp black peppercorns (per jar)
• 1/4 tsp dried dill (per jar)