Ingredients

1/2 c. kosher salt

8 small pickling cucumbers, washes & dried

1 qt. champagne vinegar

6 garlic cloves, crushed

2 shallots, sliced

1/4 c. kosher salt

1 tbsp. sugar

1 tbsp. mustard seeds

1 tbsp. fennel seeds

1 tbsp. black peppercorns

1 tbsp. hot red pepper flakes

2 bay leaves

Preparation

  1. Prepare cucumbers: Dissolve salt in 2 qts. hot water. Pour salted water into large glass container and sunmerge cukes. Put a plate on top to prevent them from floating to the surface. Refrigerate for 24 hours. Rinse

  2. Make brine: Put vinegar, garlic, shallots, salt, sugar, and 1 qt. water in a medium pot. Combine mustard and fennel seeds, peppercorns, red pepper flakes, and bay leaves in saute pan and toast over medium heat for about 3 min. Add the toasted spices to the vinegar mixture and bring to a boil. THen lower heat and let brine simmer for 10 min.

  3. Place cucumbers in clean, dry glass or ceramic container and pour hot bring over them. Use a plate to keep the green guys submerged in liquid and place container in fridge uncovered. LEave until bring cools, then cover the container with a lid and keep for 1 week.

For good pickles, eat in a week. For great pickles, eat in a month.