1 Tbsp. sea salt
1-1/2 Tbsp. sugar
1 tsp. peppercorns
1/2 tsp. mustard seeds
4-6 pressed garlic cloves
1/2 cup white vinegar
Mix the above ingredients in a 32 oz. (1 quart) jar. Slice thin skinned small cucumbers (my grocery store carries Persian or snacking cucumbers). I cut about two up and layer in the jar. Then add fresh dill sprigs to taste. Continue layering cucumbers and dill until jar is full. Fill the rest of the way with warm water. Put on lid and shake, shake, shake all together. Refrigerate for at leas 24 before serving. Good for approximately 3 weeks.
6-10 Persian or Snacking cucumbers
fresh dill to taste
warm water
Makes 1 quart.
