Jim'S Easy Dill Pickles - cooking recipe

Ingredients

2 kg small cucumbers
3 cups vinegar
6 cups water
3/8 cup salt
3 garlic cloves, halved
6 sprigs fresh dill
3/4 teaspoon red pepper flakes
15 peppercorns
6 bay leaves

Preparation

Wash cucumbers, rinse and leave soaking in very cold water.
Sterilize 3 jars and rings by boiling for 10 minutes. (optional).
Add 1/3 of dill stems, halved garlic, peppercorns, red pepper, and bay leaves to each jar. Pack pickles into jar until full.
Combine vinegar, water, and salt. Bring to a boil.
Pour brine into the jars until 1/8 inch from top. Seal the jars.
Let stand at room temperature for 1 day, then check jars for complete sealing. Refrigerate jars for 9 more days, or 10 days total. Keep refrigerated.