Pickles

10080 mins
Serves 1
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Directions

  1. 1Cut the cucumbers into quarters.
  2. 2Cut the cucumbers into quarters.
  3. 3Cut the cucumbers into quarters.
  4. 4Place the cut cucumbers into jars.
  5. 5Place the cut cucumbers into jars.
  6. 6Place the cut cucumbers into jars.
  7. 7Add white distilled vinegar, water, sugar, and salt to a saucepan.
  8. 8Add white distilled vinegar, water, sugar, and salt to a saucepan.
  9. 9Add white distilled vinegar, water, sugar, and salt to a saucepan.
  10. 10Bring the mixture to a boil and stir until the sugar and salt dissolve.
  11. 11Bring the mixture to a boil and stir until the sugar and salt dissolve.
  12. 12Bring the mixture to a boil and stir until the sugar and salt dissolve.
  13. 13Clean and smash six garlic cloves, then add three to each jar.
  14. 14Clean and smash six garlic cloves, then add three to each jar.
  15. 15Clean and smash six garlic cloves, then add three to each jar.
  16. 16Remove the cucumbers from the jars, add dill to the bottom, then place the cucumbers back in.
  17. 17Remove the cucumbers from the jars, add dill to the bottom, then place the cucumbers back in.
  18. 18Remove the cucumbers from the jars, add dill to the bottom, then place the cucumbers back in.
  19. 19Pour the cooled brine over the cucumbers in the jars.
  20. 20Pour the cooled brine over the cucumbers in the jars.
  21. 21Pour the cooled brine over the cucumbers in the jars.
  22. 22Close the jars.
  23. 23Close the jars.
  24. 24Close the jars.
  25. 25Refrigerate for at least one week before serving.
  26. 26Refrigerate for at least one week before serving.
  27. 27Refrigerate for at least one week before serving.

Ingredients

  • 13 Kirby cucumbers
  • 13 Kirby cucumbers
  • 13 Kirby cucumbers
  • 2 cups White distilled vinegar
  • 2 cups White distilled vinegar
  • 2 cups White distilled vinegar
  • 3 cups Water
  • 3 cups Water
  • 3 cups Water
  • 0.25 cup Sugar
  • 0.25 cup Sugar
  • 0.25 cup Sugar
  • 0.25 cup Salt
  • 0.25 cup Salt
  • 0.25 cup Salt
  • 6 Garlic cloves
  • 6 Garlic cloves
  • 6 Garlic cloves
  • 4 bunches Dill
  • 4 bunches Dill
  • 4 bunches Dill

Equipment

Cutting boardKnifeMeasuring cupsSaucepanJarContainer

Tips

  • Store the pickles in the fridge and eat them within a month.