Heritage Dill Pickles

Ingredients

• 4–5 small pickling cucumbers
• 2 cloves garlic, lightly crushed
• 4 sprigs fresh dill
• 1 tsp black peppercorns
• 1 cup 5% acidity white vinegar
• 1 cup water
• 1 tbsp pickling or kosher salt

Instructions

1. 1

   Wash the cucumbers and trim a thin slice from the blossom end, then leave whole or cut into spears.

2. 2

   Pack cucumbers snugly into a clean 1-quart jar with garlic, dill and peppercorns.

3. 3

   Bring vinegar, water and salt just to a boil, stirring until the salt dissolves.

4. 4

   Pour the hot brine over the cucumbers, making sure they are covered.

5. 5

   Cool to room temperature, cover and refrigerate for at least 48 hours before eating.