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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
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This is my brother's recipe! You can add or decrease the amount of garlic depending on your taste. They are great! In my original post I didn't state to use a gallon jar... I think that is why 2 reviewers said they were to salty! Sorry!!! Ingredients:
3/4 cup white cider vinegar |
1/2 cup pickling salt or 1/2 cup you can use kosher salt, your choice |
3 -4 garlic cloves |
2 sprigs fresh dill or 1 1/2 tablespoons dill seeds |
5 -6 pickling cucumbers |
Directions:
1. MAKE SURE YOU USE A ONE GALLON JAR OTHERWISE THEY MIGHT BE TO SALTY!
2. Place one garlic clove and a piece of dill in the bottom of a gallon jar.
3. Cut cucumbers into quarters and place 1/2 in jar, standing upright.
4. Put another garlic clove in the center of the pickles, then add remaining pickles to fill jar.
5. Put another garlic clove in top of pickles.
6. Add in one tablespoon of dill weed or dill seed.
7. Add in 3/4 cup vinegar and 1/2 cup of the salt.
8. Fill with water to cover.
9. Keep refrigerated for 7 to 10 days, turning upside down every day.
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