* a couple medium to large pickling cucumbers sliced into chunks
* 2 c white vinegar
* 1 3/4 c water
* 1 tbsp course salt
* 2 tbsp pickling spice
* 5 large cloves garlic
* 1 tsp red pepperflakes
* 1 1/2 c dill weed
Combine all ingredients in a large bowl
Let stand on counter for 2 hours
Transfer to mason jars and seal.
Refrigerate for 10 days before eating. Consume within 1 month.
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