Ingredients

The following ingredients have 4 Servings
  • Cucumbers
  • Fresh garlic (thinly sliced - I use 2-3 large cloves per quart jar)
  • Sweet yellow onion (thinly sliced - I use 1 small onion per quart jar)
  • Dill seed (yes, seed NOT weed - I use about a tablespoon per quart jar)
  • Salt - I use 1 -2 tablespoon per quart jar
  • White vinegar
  • Filtered water

Instruction

  • Add cucumber, onion, and garlic to a large bowl. Sprinkle with dill seed and salt, then mix well (alternately you could layer directly into your mason jar).
  • Pack mixture into mason jars. Pour vinegar into jar until it is about 1/4 - 1/3rd full. Fill remainder of the jar with water, screw on cap (tightly!) and give it a good shake. Taste your brine (no, SERIOUSLY) - this is your opportunity to make adjustments!
  • Refrigerate overnight, then enjoy! (These will keep for about 2 weeks in the refrigerator, but I seriously doubt they will last that long.)