This is a quick and easy recipe…it’s gonna take you only about 5 minutes to prep. The tough part is you need to refrigerate them for 2 whole days!!!! I know it’s tough but you can do it!! They are so worth the wait.
1 ½ cups water
3 TBSP white vinegar
1 ½ TBSP kosher or pickling salt—DO NOT use regular iodized table salt for this recipe
2 tsp black peppercorns
5 cloves garlic, peeled
6 large sprigs fresh dill
1 bay leaf
1 large English hothouse seedless cucumber, sliced into round or spears
- Add the water, vinegar, salt, peppercorns, garlic, dill and bay leaf to a large 1 quart jar—or you can divide the mixture evenly between two small pint jars (this is what I did)—and stir to combine.
- Add the sliced cucumbers to the jar(s). Then place the lids on the jar(s) and shake to combine.
- Refrigerate, ideally, for at least 2 days before eating, although you can totally dive in before then!! The pickles will keep in a sealed container in the refrigerator for up to a week.