Trim both ends off the cucumber. Depending on how you like your cucumbers, I prefer spears for snacking and rounds for sandwiches. Cut the rounds into 1/4″ thick pieces. For spears, cut the cucumber into quarters or however thick you like your pickles.
In a small pot combine the water, vinegar, salt, and the smashed garlic. Bring to a boil or until salt melts. Then let it cool a bit before adding it to the mason jar.
In a 1-liter mason jar, add the cucumbers and sprigs of dill, add pickling brine. Cover, then refrigerate for at least 12-24 hours. Depending on how pickled you like your pickles.
These will keep in the refrigerator for at least 2 months.
Can you use other veggies to pickle? Yes, this method is great for any veggie! Carrots, daikon radish, cauliflower, radishes, peppers, garlic, beets, zucchini. Or do a mix of veggies. The harder the veggie, the longer they’ll need to soak for the best flavors, such as carrots.
Carrot Tip: Cut the carrots into matchsticks so they absorb the pickling brine faster!
What Salt should I use? The type of salt you use is SUPER important! I prefer kosher salt (for pickling purposes). It’s not super salty like table salt. But if you only have table salt, then start with 1/2 tbsp salt and adjust to your liking.
Storing: Keep the dill pickles in a sealed mason jar in the fridge for up to 2 months.