Ingredients
4 pickling cucumbers, sliced into spears
1 cup white wine vinegar
½ cup white sugar
3 tbsp kosher salt
1 tsp black peppercorns
1/3 cup ice cold water
½ red onion, sliced into 1” pieces
5 sprigs fresh dill
3 garlic cloves, peeled
1 hot pepper, sliced
Directions
- Preheat the water bath to 190°F.
- In a medium size saucepan combine the vinegar, sugar and peppercorns and bring to a boil over medium heat. Stir constantly to dissolve the solids.
- Remove from the heat and add the cool water. Let it cool to room temperature.
- Place the cucumbers, onion, dill, garlic and hot pepper in a bag. Add the brine and seal the bag using the water displacement method.
- Insert the bag into the water bath and cook for 30 minutes.
- Remove the bag from the water bath and place into an ice bath to cool.
- Place the pickles into an airtight container and refrigerate. They can be eaten immediately.