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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.