- 2-3 pickling cucumbers
- 5 sprigs fresh dill
- 2-4 cloves of garlic, crushed and minced
- 3 Tbsp white vinegar
- 1 Tbsp salt
Cut pickles into discs, spears, or sandwich slices and add to the jar with all ingredients except the water. Once everything is in the jar, fill to the very top with water and screw lid on very tightly. Shake the jar up to distribute flavors and leave on your countertop for 12 hours. Shake again and turn upside down for another 12 hours, making sure the lid is screwed on tightly to avoid leakage. Store in refrigerator and enjoy within a month for maximum freshness.
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