Ingredients
- 1 1/2 cups water
- 1 large cucumber sliced into rounds or spears
- 2 TBS white vinegar
- 1 1/2 tablespoons kosher or pickling salt*
- 2 teaspoons black peppercorns
- 5 cloves garlic peeled
- 6 large sprigs fresh dill
- 1 bay leaf
Instructions
- Mix water, vinegar, and salt in a bowl.
- Slice cucumbers and place into 1-2 clean jars. Then add garlic, dill, peppercorns, and bay leaf to jar (s).
- Carefully pour the liquid mixture to fill, leaving 1” on top.
- Refrigerate ideally for at least 2 days before eating, although you can totally dive in before that time. The pickles will keep in a sealed container in the refrigerator for up to 1 week.