Ingredients

The following ingredients have 5 Servings
  • 1 cup white distilled vinegar with 5% acidity ((240ml))
  • ½ tsp dill seeds
  • 1½ tsp kosher salt
  • 3 tbsp sugar
  • 1 lb cocktail cucumbers (/ Kirby cucumbers, washed and pat dry with paper towels (450g))
  • 2 bulbs garlic ((peeled))

Instruction

  • Combine vinegar, dill seeds, salt, and sugar in a small saucepan over medium heat. Bring it to a boil, stirring to dissolve sugar and salt. Turn off stove. Allow it to cool completely.
  • Cut off ¼ inch from both ends of each cucumber. Place cucumbers and garlic in a sterilized jar.
  • Pour cooled pickling liquid into jar. Cover and place in refrigerator for 2 to 3 days.
  • Consume within 2 weeks.