Easy Dill Pickleseasy prep time 2 mins | cook time 10 mins | SERVINGS 4
2 lb Kirby cucumbers, whole, sliced lengthwise into quarters, or sliced crosswise into chips
1 cup water
1 cup La Fe White Vinegar or La Fe Apple Cider Vinegar (for a sweeter taste)
1 tablespoon kosher salt
1 bunch dill, blossom ends intact
1 tablespoon pickling spice (whole coriander seed or mustard seed)
5-6 cloves garlic
Bring water, La Fe vinegar, salt to a boil in a medium sauce pot.
Meanwhile, pack cucumbers, dill, and any whole spices you’re using into clean glass jars.
Remove the vinegar solution from the heat and pour over the cucumbers, filling all the way to the top.
Allow the jars to cool completely to room temperature before sealing and storing in the fridge. Allow to sit for at least 24 hours before opening.