Sort ingredients
asunnysideupday
QR Code
Listen
Pdf
Wash and dry kirby cucumbers. Chop ends off and slice into spears. Set aside.
Combine vinegar, water and salt in sauce pan and bring to a boil.
Equally divide the dill seed, garlic cloves and chopped onion between the two jars. Pack the cucumber spears into the jars as tightly as you can without crushing them.
Pour the brine into the jars, leaving ¼ inch headspace. Put lids on the jars and let them cool on the counter top.
Once they’re cool, put them in the refrigerator. Let cure for at least a day before eating. Pickles will keep in the fridge for up to a month.