Dill Pickles

I LOVE dill pickles. I'll eat them straight from the jar and I love them piled on sandwiches and burgers. I always ask for extras at restaurants. So I was excited when I came across this recipe to make my own. This is the time of year when pickling cucumbers are cheap and plentiful at our local farmers' markets, so I wanted to share this now! I enjoyed these, though I added too much garlic. I love garlic, but I'll definitely scale back on it next time.

Refrigerator Dill Pickles

Ingredients:

For the brine:
3 cups water
6 tbsp. white vinegar
3 tbsp. kosher salt

minced garlic
fresh dill
cucumbers, cut into spears

Directions:
Combine all brine ingredients in a pitcher. Stir well to dissolve salt.

Put several sprigs of fresh dill in the bottom of each jar. Pack half full with cucumber spears. Layer with more sprigs of fresh dill. Finish filling the jar with cucumbers. Sprinkle some minced garlic on top. Pour brine into the jar until it is full and pickles are completely submerged. Put the lid on and allow to refrigerate at least 2 days before eating.

Source: Annie's Eats, adapted from Delicious Meliscious