A delightful twist on classic dill pickles, these Zesty Sunshine Pickles are easy to make and perfect for summer.
Prepare the cucumbers by washing them thoroughly and slicing them into spears or rounds.
Uniform slices ensure even pickling and a consistent texture.
Layer the dill, garlic cloves, and cucumber slices in a clean gallon glass jar.
Alternate layers for a visually appealing presentation.
In a mixing bowl, combine the vinegar, salt, chili flakes, and water, stirring until the salt dissolves.
Use warm water to help dissolve the salt faster, then let it cool before pouring.
Pour the brine mixture over the layered ingredients in the jar, ensuring everything is submerged.
Place a small weight on top to keep the cucumbers submerged if necessary.
Seal the jar tightly and place it in a sunny spot for 3-4 days, turning it occasionally.
Mark the jar with the date to keep track of the pickling time.
After pickling, refrigerate the jar to chill the pickles before serving.
Chilling enhances the flavor and provides a refreshing crunch.
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