picklesBest Pickles
8 garlic cloves, sliced
2 handfuls handfuls fresh dill
1 tsp peppercorns
1 tsp coriander seeds
1 tsp dill seeds
1/2 tsp red pepper flakes (optional)
1/4 tsp fennel seed
1 ¾ lbs. Kirby or Persian cucumbers (small pickling cucumbers, no wax on skin)
4 cups water
1/2 cup white vinegar
3 tbsp kosher salt

Boil the garlic for a minute.
Add garlic and all herbs to jar.
Slice cucumbers and add to jar. You can really stuff them in there. They’ll shrink a little as they pickle.
Boil water, vinegar, and salt; stir to dissolve. Pour over jar. Allow to cool and then place in the fridge for 2 days.

I normally make 2 or 3 jars at a time and simply divide all the seasonings between the jars.

Pickled Beets
1 pound beets
1/2 cup white vinegar
1/4 cup sugar
1/4 teaspoon salt
1/2 teaspoon black peppercorns

Boil beets for 45 minutes.
Allow to cool, then peel and slice thinly. Place in a small jar.
Combine vinegar and sugar in a small saucepan. Bring to a boil; cook 5 minutes.
Remove from heat; stir in salt and peppercorns.
Pour vinegar mixture over beets; cover and chill.