The Sunday Cookbook: Homemade Garlic Dill Pickles
1 large cucumber, sliced -OR- one package of mini-cucumbers
4 teaspoons dill weed or dill seed
6 small cloves garlic, thinly sliced
2 cups of water
2 tablespoons of sea salt
Sprinkle an even small amount of the thinly sliced garlic into the bottom of each jar. Set aside the remaining slices.
Fill each jar ¾ of the way with the sliced cucumbers, or delicately place the mini-cucumbers standing upright. Then, add the remaining garlic and dill into each jar. If using the sliced cucumbers, you can fill the remainder of the jar with the cucumbers.
In a saucepan over medium heat, combine the vinegar, water, and salt. Bring to a boil.
Fill each jar about 90% of the way with the boiling vinegar mixture. Immediately after pouring the vinegar mixture, tighten the cap onto the jar.
Store jars in a cool area for 3 days at a minimum before using.
Refrigerate after opening
TIP: Garlic may turn blue or green in the jar. Nothing to be alarmed about; it is only the effect of the acid on the natural pigments in the garlic.