These pickles are a huge favorite in our home. My 10-year old will just pull the half gallon jar out and sit with a fork and just eat.I found this recipe here, last summer and it's a great one!
One clean, sterilized jar and lid
One 8-10" cucumber
Small white onion cut into slices
Several sprigs of dill or 1-2 tsp dry dill (I've used both and both work well)
3-5 cloves of garlic, peeled.
Layer your jar with 3-5 cucumber slices*, a couple of onion slices, a garlic clove, and a sprig of dill. Repeat the layers, filling the jar. The goal is to get all the flavors layered in against one another.
Brine:
2/3 cup of water
2/3 cup of vinegar
2/3 cup of sugar
2 teaspoons of coarse salt (Kosher or sea salt both work well).
Stir to blend, and bring to a boil over medium high heat.
Pour brine over your veggies, filling up to about 1/2 inch from the top. Put lid on, and flip jar. Allow to cool, and store in the fridge.
*If you like crunchy pickles (like Claussen's) then you'll want to chill the cucumbers first in ice water for a few hours.
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