Quick Pickles

I make these pickles every few weeks because we eat them up so fast! We put them on sandwiches, chopped up in a salad or deviled eggs, or just as a snack. The dill and garlic give such a delicious flavor.

Quick Pickles

2-3 English cucumbers chopped in discs or spears

2 cups vinegar (apple cider or white works well)

2 cups of water

1.5 tablespoons of sea salt

3 tablespoons of raw sugar

1.5 tablespoons of whole pepper corns

2 tablespoons minced garlic

1/2 a chopped onion (red or white are my favorites)

3-4 sprigs of fresh dill on the stem

Add cucumbers and dill to your large jar and add the remaining ingredients on top. Add additional water if necessary to cover cucumbers in liquid. Place in the refrigerator for a couple hours before eating. These can last in the fridge for several weeks.