Instructions: Combine water, vinegar and salt. bring to a boil. Remove from the heat and refrigerate overnite in glass or plastic jars. Next day, scrub cucumbers.

Put some dill flowers and at least 5 peeled garlic cloves into each canning jar. ( I like to add peppercorns too). Pack cucumbers into jars nice and tight, cover with cold brine, secure lids and refrigerate at least 3 days.

As you take out and devour pickles, put more cucumbers in the jar and keep the cycle going.

NOTES : These need to stay in the fridge, but theyre crispy and delicious!

Play around with the recipe, adding your favorite spices and herbs.

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