Dill Pickles

Ingredients
3-4 Cucumbers
2 cups water
1 cup white vinegar
2 tablespoons kosher salt
1 teaspoon sugar
big bunch of dill
1 head of garlic (skins removed, cloves smashed, chopped
2 Tablespoons pickling spice
For a spicy kick, 1 Jalapeno pepper, sliced

Instructions
Slice cucumbers into ¼ inch slices or into spears. Set aside
To make brine, combine water, vinegar, salt, sugar, garlic, and pickling spice. Add jalapeno if
using. Stir well until everything is combined.
Add cucumbers to a container with a tight-fitting lid. Add dill and brine and slowly mix to
combine. Finish by adding enough brine to cover the cucumbers. Seal with an airtight lid and
store in the refrigerator for at least 48 hours. Shake cucumbers a few times a day. Pickles should
keep fresh in the refrigerator for at least 4-6 weeks.
This recipe made enough for me to fill one quart jar.