- 1 ½ cups water
- ½ cup distilled white vinegar
- 1 tablespoon salt
- 2 tablespoons sugar
- 1 tablespoon Splendor Garden Pickling Spice "salt free"
- 4 Kirby pickling cucumbers, quartered lengthwise
- 4 large dill fronds
- 3 cloves garlic, sliced thin
DirectionsMake the brine by adding the water, vinegar, salt, sugar, and pickling spices to a small saucepan over medium-high heat. Bring to a boil then reduce to a simmer, stirring until the salt and sugar are dissolved. Set aside to cool slightly.
Add the cucumbers, dill, and garlic to 2 pint-sized jars or 1 quart-sized jar.
Pour the brine over the cucumbers. Seal and refrigerate, then serve as desired.