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. If your cucumbers are slightly bitter- here's a tip for remedying that issue.
Pack dill, garlic,
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!