Dill pickles
Ingredients
- 12-14 persian cucumbers
- 4 garlic cloves, halved
- 2 teaspoon mustard seed
- 2 teaspoon peppercorn
- Fresh dill sprigs
- 2 cup water
- 2 cup distilled white vinegar
- 0.25 cup can sugar
- 2 tablespoon salt
Directions
Slice the cucumbers lengthwise into quarters.
Divide the cucumbers, garlic, mustard seed, peppercorn, and dill sprigs evenly between 2 16 oz jars.
Heat the water, vinegar, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve.
Let the brine cool slightly and pour over the cucumbers.
Set aside to cool to room temperature, then place the jars in the fridge.
Pickles will be ready after 5-6 days, and can be stored for weeks in the fridge.