Crunchy Dill Pickles

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Crunchy Dill Pickles

Source: 3ABN

 

cucumbers

1 2/3 c. water

2 1/2 tsp. sea salt

2 cloves garlic, minced

4 Tbsp. lemon juice

1 Tbsp. turbinado sugar

1 tsp. fresh dill weed

1 quart sized canning jar

 

1. Slice cucumbers into 1/2-inch rings. Place dill weed and garlic into the

bottom of the canning jar, then pack the cucumbers into the jar.

2. Place water, sea salt, lemon juice and turbinado sugar into a small

saucepan. Bring to a boil. Pour brine into the jar until the liquid is 1/2

inch from the top.

3. Seal with a lid and place in the refrigerator. The pickles are ready to

eat after 24 hours.