1. Combine water, vinegar and salt in a large stockpot to make your brine and bring to a boil on the stove. Cool to room temperature.
2. Wash your cucumbers well...they can really hide dirt!
3. Peel your garlic and leave the cloves whole.
4. In each jar place 2 cloves of garlic and 1-2 sprigs of dill.
5. Pack jars with cucumbers. You can leave them whole, half or quarter them.
6. Ladle brine into jars. Put the lids on and place in the refrigerator to "pickle" for a few days!
3. Add two cloves of garlic to each jar and 1-2 sprigs of dill. (If using a 1-gallon jar, add 8 cloves of garlic and 4-6 dill sprigs.)
4. Pack jars with cucumbers. (It's really easy if they are quartered, but you have to experiment more when they are whole.)
5. Ladle brine over cucumbers, leaving about 1/2" of space at the top.
6. Put lids on jars and place in refrigerator to "pickle" for atleast 2 days. Full flavor is reached after 7-10 days. Enjoy!
*Tip: If you have never made pickles and are unsure about the amount of cucumbers you have, you can always pack the jars first, and then make your brine so you know if you need to double it. Also, brine will keep for a looong time, so you can make a bunch of brine, store it in the refrigerator and just make your pickles as you get cucumbers.
You can read part 1 of this series, "How to Blanch Green Beans" here.
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