Ingredients
| 1 ½ lbs. fresh pickling cucumbers, such as Kirby | 9 cloves garlic, smached |
| 6 sprigs fresh dill | 2 bay leaves, crumbled |
| 3 c. water | 1 tsp. dried dill week or dill seeds |
| 1 c. distilled white vinegar | ½ tsp. black peppercorns |
| 2 Tbsp. Kosher salt | ½ tsp. whole fennel seeds |
Preparation
1. Trim off stem ends of cucumbers and slice into ¼-inch-thick rounds.
2. Divide cucumber slices evenly among three pint jars. Add 2 dill sprigs to each container.
3. Combine all remaining ingredients in a small saucepan; bring to a boil.
4. Reduce heat to a simmer and cook for five minutes.
5. Ladle hot brine over cucumbers, being sure to get 3 cloves of garlic into each container.
6. Set containers aside, uncovered, to cool for 1 hour at room temperature.
7. Refrigerate for 1 hour. Then cover and store in the fridge for up to 3 months.
Makes 3 pints.
Nutritional Information (based on serving size of ¼ cup): Calories: 10; Fat: 0g; Cholesterol: 0mg; Sodium: 480mg; Total Carbohydrates: 1g; Dietary Fiber: 0g; Sugars: 1g; Protein: 0g.
