12-15 small pickling cucumbers
2 cups cold water
1/3 cup white wine vinegar
1 Tbl. sugar
1 Tbl. kosher salt
1 tsp. whole black peppercorns
about 10 twists of fresh ground black pepper
2 cloves garlic, sliced
Scrub and rinse cucumbers. Put cleaned cucumbers in a large ice bath(lots of ice) and let set for at least half an hour. In a measuring cup add remaining ingredients except garlic and stir often to dissolve sugar and salt. Remove cucumbers from ice bath, cut ends off and quarter lengthwise. Put pickles in large gallon size ziploc type bag. Add garlic and cold pickling mixture to bag. Add fresh dill, jalapeno, citrus peels, or other flavor enhancers if you like. Refrigerate for 2 days before eating. Will keep for 1 week after pickling is done.
I'm not a pickle fan, but I saw someone make some on t.v. and thought these looked easy enough and worth a try. I'm SO glad I did! What I did learn is that the ice bath is crucial to keeping the pickles snap crisp. And they are! I picked up these organic pickling cucumbers at our local farmers market.
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