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.)