These last about a week, and are a quick alternative to a longer pickling procedure.
Garlic adds spice. For the children, cut back to 1 clove or remove garlic altogether.
- 500 g small cucumbers
- bunch of fresh dill
- 250 g water
- 120 g white vinegar
- 1 tsp salt
- 2 cloves of garlic (more for spicy)
- Wide-mouth quart jar (Ball Mason Jar), or two pint jars.
- Combine water, vinegar, and salt in saucepan
Heat and stir, remove from heat
Crush garlic and pluck dill, place in jar(s)
Cut and quarter cucumbers, place in jar(s)
After brine cools, pour into jars
- Cap and shake a bit
- Can eat after a few hours