4 days | 15 min prep

1 gallon

• fresh Dill, heads & stems bug-free
• garlic cloves (optional)
• small cucumbers, washed & scrubbed
• 1 cup white vinegar
• 1/2 cup salt

1. In a gallon glass jar with a tight-fitting lid, place a layer of Dill in the bottom, then a layer of cucumbers; add garlic cloves if desired.
2. Keep layering Dill & cucumber to the neck of the jar; finish with a layer of Dill.
3. Add vinegar and salt to the top of the jar; fill with cold tap water.
4. Cover and screw on tightly (add a doubled over square of wax paper or plastic wrap if you like, too).
5. Give the jar a few good shakes to distribute the salt.
6. Set in a sunny spot outside for four days; mark the calendar with the "due date."
7. Turn the jar slightly each day (for an even tan); leave out an extra day if rainy or cloudy.
8. Chill and eat.
9. For a change, add green or red pepper slices along with the Dill for a taste explosion!

When scrubbing the fresh cucumbers, sort-as-you-go into piles of uniform size. This makes filling the jar much quicker and looks prettier too.