I was at the farmer's market and bought some really nice pickling cucumbers. I absolutely love garlic and dill so I thought I would give this recipe a try. I like that this makes a small batch.
4 - 5 small pickling cucumbers, quartered - do not peel them. (Pickling cucumbers are the ones with the poky little things on the skin)
4 cloves garlic, crushed
2 tsp dill weed
1 tsp red pepper flakes (these pickles are quite spicy, use less or omit if you do not want them spicy)
1 cup water
1 cup white vinegar
1 TBS salt
2 TBS granulated sugar
Sterilize a quart canning jar.
Place crushed garlic, dill and red pepper flakes in the jar.
Quarter 4 to 5 small pickling cucumbers and place in the jar until filled, but not too tightly. Allow room for the vinegar mixture to soak in.
In a small pot over medium heat, stir water, vinegar, salt and sugar until completely dissolved.
Pour vinegar mixture over the pickles.
Allow to cool, cover with band and lid and refrigerate. Let sit in refrigerator for at least 48 hours before eating so the garlic and dill have time to flavor the pickles.
Since these pickles are not sealed, they must be kept in the refrigerator and not on the pantry shelf.
Makes 1 quart