Food Category: Vegetables
Dietary Preference: Dairy Free, Gluten Free, VegetarianThese dill pickles are great on a sandwich, a charcuterie board, or all by themselves!
Servings 1 Jar
Cal 306 kcal
Protein 14 g
Carbs 52 g
Fat 4 g
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Wash cucumbers and cut pickles into slices or spears.
Put cucumbers in a glass jar.
Combine the remaining ingredients in a small pot and cook over high heat until it reaches a full boil.
Pour liquid, spices, and garlic over the cucumbers.
Close jars and let them sit until they reach room temperature.
Place in refrigerator. Ready to eat in 24 hours but 48 hours is even better.
Makes 1 jar.
THIS PICKLE RECIPE IS SO FAST AND EASY. NO CANNING IS REQUIRED, AND IN 24 HOURS, YOU WILL HAVE PICKLES! 
