Ingredients
- Enough to fill one 28 oz jar Cucumbers
Sliced into spears or rounds
- 1 cup Water
- 1 cup White vinegar
- 2 teaspoons Salt
- About 1 tablespoon Garlic
Minced or sliced; adjust to taste
- About 10 Black peppercorns
- 1/2 tablespoon Dill weed
- 1/4 teaspoon Onion powder
Strictly optional
Instructions
Pack the sliced cucumbers into a clean 28 oz jar.
Add the garlic, black peppercorns, dill weed, and—only if desired—the optional onion powder directly to the jar.
Combine the water, vinegar, and salt in a small saucepan. Heat while stirring until the salt dissolves.
Pour the hot brine over the cucumbers. It is normal if a small amount of brine does not fit.
Let the jar cool, cover it, and refrigerate.
Allow the pickles to chill for at least 24 hours before eating. Keep refrigerated.
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