Crispy Dill Pickles
You will need:
1 quart jar, with a tight fitting lid
2 medium cucumbers
1 cup water
1/2 cup distilled or apple cider vinegar
1 1/2 tsp salt
1 garlic clove
1/2 tsp dill seed
1 tsp dill or sprig of fresh dill.
Put the garlic, dill seed and dill sprig in the bottom of the quart jar.
In a separate bowl, combine the salt, vinegar and water. Stir until the salt is dissolved. Pour into the jar.
Add theFill in the jar until the vinegar mixture covers the cucumbers.
Put the lid on tightly and refrigerate 5-7 days. After 5 days you will have perfect pickles. Pickles will remain good 2-3 weeks.
Posted by Chef Tess on Pinterest