These crunchy babies will be ready in just 48 hours. If you’d like to make more than 1 jar (I suggest that you do. I predict that they will be extremely popular.), just double, triple, quadruple or quintuple the recipe like I did.
• 1 cup of water
• 3 TBS distilled white vinegar
• 2 tsp salt
• 4 stems of fresh dill
• a shake of whole black peppercorns
• a shake of red pepper flakes
• 1 big garlic clove, cut in thirds vertically
• 1 to 2 cucumbers
• 1 quart sized mason jar, sterilized
Wash the cucumbers. Slice them into spears – vertically into fourths. Mine were too tall for the mason jar so I also cut them in half. Pack them into the jar. Make sure there’s at least 2″ space between the cucumbers and the top of the jar. And make sure they’re packed in there tightly.
In a separate bowl mix the water, vinegar and salt until the salt is dissolved.
Add the water mixture into the mason jar. Make sure the water is at least 1″ above the cucumbers. Add in the garlic, dill, peppercorns and flakes.
Seal up the jar and put it in the fridge for 48 hours. Pop open the jar and get snappin!
adapted from: http://scrumptiousbits.com/2013/10/16/snappy-dill-pickles/