Friday Night Pickles!

  • 6small cucumbers
  • 4cups water
  • 1/4cup white vinegar
  • 1teaspoon white sugar
  • 2tablespoons kosher salt
  • 4cloves of garlic, sliced thin
  • 1/2teaspoon whole allspice
  • 1teaspoon black peppercorns
  • 1/2teaspoon mustard seeds
  • 6bunches sprigs fresh dill
  1. Combine water, vinegar, salt, and sugar in a small sauce pan. Bring to a boil, then set aside and let cool.
  2. Add the mustard seeds, peppercorns and allspice to a large mason jar. Pack in as many cucumber spears as will comfortably fit in the jar, and then pack in the dill sprigs and garlic.
  3. Once the water & vinegar mixture has cooled (i.e. the brine), pour the liquid over the cucumbers in the jar. Seal with a clean lid and refrigerate for at least 24 hours before eating.