QUICK DILL PICKLES

Ingredients:

• 1 1/2 pounds Kirby cucumbers with stems removed,
• 1 cup water,
• 1 cup vinegar,
• 1 1/2 tablespoons kosher salt,
• 2 heads fresh dill,
• 2 to 3 cloves of garlic,
• Savory seasonings (optional),

Equipment:

• Saucepan,
• 2 Sterilized mason jars with lids, pint sized,

Directions:

1. Wash and slice your cucumbers as creatively as you desire.
2. Make a brine, a high concentration of kosher salt in water; for example, by boiling the water, vinegar, and salt for a minute in a saucepan.
3. Evenly place the sliced cucumbers in two jars meant for preservatives, with garlic, dill, and seasonings as desired.
4. Cover the vegetables with the brine.
5. Remove air bubbles, and seal mason jars with lids.
6. Refrigerate until the cucumbers are pickled.
7. Serve.

* Yields 2 Pint Jars, 500 mL,