These pickles are delicious. Crisp, garlicy, flavorful, sour. Everything I want in a pickle. But the best thing is, they are a cinch to make. Let me show you how.

While the brine is heating, wash 4 lbs of pickling cucumbers and some fresh dill.
Grab a gallon sized jar or crock (it’s OK to repurpose one) or buy one here or here.
Place large handful of dill in the bottom of the jar. You want to cover the bottom with a nice thick layer.
Peel one clove of garlic (or more according to your taste) and cut into about 4 pieces. Add to jar on top of dill.



You can also slice the cukes or cut them in spears. If you do, they will fit in a smaller jar. I fit 3.25lbs of cukes cut into spears in a 1/2 gallon jar.
If you are local to me and want to make pickles, hit me up for some pickling spice. It will take me 10 years to use up the amount I bought. I’d be happy to share.
Thank you for this. I’m wondering how long you think these will last in the fridge?
Yesterday we ate some that have been in the fridge for a year. They were delicious. I don’t know how long beyond that.