4-6 Small Pickling Cucumbers, washed and cut lengthwise into wedges
3 Cloves Garlic
A few thin slices of Onion
4 Sprigs of Fresh Dill
2 Parts Vinegar to 1 Part Water
(I use 1 Cup White Vinegar, 1 Cup Apple Cider Vinegar and 1 Cup Water)
1 1/2 TBSP Sea Salt
1 TBSP Sugar
1/2 tsp Coriander Seed
1/2 tsp Mustard Seed
1/2 tsp Coarse Ground Black Pepper
1/2 tsp Dill Seed
Place garlic and onion in the bottom of a clean, dry quart canning jar. Tightly pack cucumbers. Add dry ingredients, vinegar and water. Cap, shake vigorously to mix spices and dissolve salt & sugar. Add more water if needed to cover cucumbers.
Refrigerate. Here is the difficult part of the recipe…WAIT 24 hours to give the cukes time to magically become pickles. Enjoy!