Every summer I love to make homemade garlic dill pickles. I am no baker.no chef but damn can I make a good pickle!

Here’s the easy peasy recipe

you will need
cucumbers- use the ones that are meant for pickling ( they are smaller)
 12 mason jars- sterilized ( I just pop mine in the dishwasher)
pickling vinegar
water
garlic
coarse salt

Boil 2 litres of water, 2 litres of pickling vinegar and 1 cup of coarse salt.
While that is going on, place 2 cloves of garlic in each of the mason jars.
Add a few sprigs of fresh dill to each jar
cut the ends off each cucumber and cut into spears or into slices , whichever you prefer
Once water,vinegar salt mix is done boiling, pour into each jar, ensuring you are covering the cucumbers

Place lids on, now wait patiently for months to enjoy!

Some people will eat them after 6-8 weeks, but I prefer to let them sit for at least 6 months !

ENJOY