Brine:
3 c. water
6 tbsp. white vinegar
3 tbsp. kosher salt
Minced garlic
Fresh dill
Cucumbers, cut into spears
Combine all brine ingredients in a pitcher. Stir well to dissolve salt.
Put several sprigs of fresh dill in bottom of each jar. Pack half-full with cucumber spears. Layer with more sprigs of fresh dill. Finish filling jar with cucumbers. Sprinkle some minced garlic on top. Pour brine into jar until full and pickles are completely submerged. Put lid on and allow to refrigerate at least 2 days before eating.
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