Homemade Dill Pickles

From the Kosher Pickle Factory

Makes 1-2 servings (3-4 pickles)
Prep time: 15 minutes
Cook time: 2-3 days

YOU WILL NEED:

• Deli container or other tall container

INGREDIENTS:

• Water
• 2 oz kosher salt
• 2 oz pickling spices (you can get these at any supermarket)
• 3 cloves peeled garlic
• 3-4 Persian cucumbers
• Sprig of dill

STEPS:

1. Fill 16 oz water in a deli container or other tall container.
2. Add 2 oz kosher salt and swirl to dissolve.
3. Add 2 oz pickling spices. (Include only one hot pepper maximum)
4. Add 3 cloves of peeled garlic to the water and swirl.
5. Add 3-4 Persion cucumbers.
6. Put a sprig of dill on top.
7. Leave out uncapped for 24 hours in rom temperature. Check to see if it is pickled enough. If not, leave out for another 1-2 days. If you will be gone, put the container into the fridge uncapped to stall pickling. Will last up to two weeks.