Yield: 2 to 3 pints
Prep Time: 20 min + marinating time
Cook Time: 5 min
20 small pickling cucumbers, sliced in half lengthwise
2 to 3 pieces of fresh dill
1 clove garlic, split
1 1/2 cups water
1/2 cup white vinegar
1 tablespoon sea salt
sterilized mason jars
1. Wash and scrub cucumbers and pack in sterilized mason jars. Add a sprig of dill and 1 piece of garlic per jar.
2. Mix water, vinegar and salt; bring to a boil. Pour hot liquid over cucumbers. Insert a knife in four places in jar to remove bubbles.
3. Seal and store in a cool, dry pantry for 3 months before serving. Do not turn upside down.