Kosher Garlic and Dill Pickled Cucumbers

By tulawdog

Ingredients

• 3-4 * 3-4 pounds (1 1/2-2 kilo) young and small cucumbers (dark green, firm, warty skin)
• 2-4 * 2-4 sprigs of fresh dill
• 6-8 * 6-8 cloves fresh garlic, peeled and cut in half
• * water
• * kosher salt
• * white vinegar

Preparation

Step 1

1. In a large jar, place 2 sprigs of dill and 3-4 cloves of garlic.
2. Wash and snip off ends of cucumbers. Put cucumbers in the jar until it is full.
3. Add water to the jar, one cup at a time. Then add 1 tablespoon of kosher salt and 2 tablespoons of white vinegar for every 3 cups of water added.
4. Top with 2 more sprigs of dill and 3-4 more cloves of garlic.
5. Once the jar is filled to the top, seal jar. Gently shake to mix.
6. Set in window or outside where it will get some sun. Allow approximately 4 days for fermenting. If you like more sour pickles, can can let them stay in the jar for an extra day or two.
7. Refrigerate.