Another summer staple is the almighty dill pickle. Nothing completes the sandwich and chips trio more perfectly. Well, with the insane amount of cucumbers we have growing, I knew I wanted to not only have cucumber water in the fridge daily, but also plenty of pickles! They could not be any easier to make.
Bring 3.5 cups of water and 1.25 cups of white vinegar to a boil. Then add 1 tablespoon of sea salt and remove it from the heat. Let cool completely. Meanwhile, chop up a small container of fresh dill and put it in the bottom of a large mason jar. Cram as many cucumber spears as will fit on top of the dill. Drop a teaspoon of minced garlic on top and a handful of black peppercorns. Then pour the cooled mixture in. Once you screw your top on, give it a good shake and put them into the fridge. So Good.👍🏼
Adapted From: My Frugal Adventures