- 1 quart jar with lid
- 2-3 cucumbers
- 5 sprigs of fresh dill or 1 Tbsp dried dill
- 2-4 cloves of garlic (or garlic scapes) minced
- 3 Tbsp white distilled vinegar
- 1/2 to 1 Tbsp kosher salt, to taste
Make the pickle brine by mixing together vinegar, garlic, dill, and kosher salt. Cut cucumbers into discs, spears, or sandwich slices and add to the jar. Pour the brine over the cucumbers. Once everything is in the jar, fill to the very top with water and screw lid on very tightly. Shake the jar up to distribute flavors and store in the refrigerator for at least 24 hours before eating to ensure maximum flavor. After pickles have sat for a total of 24 hours go taste your creation – you won’t believe how good they are! Store in refrigerator and enjoy within a month.