1 or 2 Cucumbers
1 Tablespoon Dried Dill Weed (or 1/4 cup fresh dill sprigs)
3 Garlic Cloves – chopped
2 teaspoons Kosher Salt
1/4 teaspoon Black Peppercorns
4 Tablespoons White Vinegar
Bottled Water (Or Filtered Water)
1 Quart Canning Jar with a Lid
Wash and slice the cucumbers into spears.
Pack dill, garlic, salt & peppercorns into the jar, the cucumbers into the jar. Add 4 TBS of Vinegar, then add water to fill the remainder of the jar. Cap it and shake well to dissolve the salt. Let it set overnight. In the morning, shake the jar again, let it set another 24 hours.
Refrigerate. The pickles are perfect after 24 hours and can be stored up to 2 weeks, but don't worry, they won't last that long!