Grandma said this particular recipe was one of her favorites so how could I go wrong? With fresh picked cucumbers and dill, I went to work this morning with freshly washed quart size mason jars... In my natural style and favorite way to cook, strict measurements aren't necessary.
Here's the recipe I followed: Deli Dills
For each jar:
Cucumbers Sliced Length-wise
1 Garlic clove
1/4 cup Pickling salt
1/4 cup Sugar
1 cup Vinegar
Layer cucumbers, onion, garlic and dill in a large, clean jar. Add salt, sugar and vinegar. Top with more dill in there is room. Fill jar to top with water. Screw cap on tight and shake until salt and sugar dissolve. Let sit at room temperature for 24 hours. Place jar in fridge and leave for 2 days.
After that the pickles are ready to eat! Can't wait!