Dill Pickles;Make brine in a clean container; 3 cups of water, 6 tbsp of white vinegar, 3 tbsp of kosher salt. Mix well.
Put cucumber slices, fresh dill and garlic in a clean mason jar. Pour brine to almost the top of jar and put lid on. Put in your fridge for 2 days before eating and enjoy!
I don't know how long these stay fresh for but in my house pickles don't last long at all. These were eaten very quickly and I have made more a few times! Connor says they are the best pickles he has ever eaten.
No comments:
Post a Comment