Ingredients:
2 pounds of pickling cucumbers
1 1/2 C white vinegar
1/8 C sugar
4 tsps kosher salt
2 tsps mustard seeds
2 C hot water
1 C chopped fresh dill
1/4 tsp red pepper flakes
5 garlic cloves, peeled and crushed
Directions:
Wash the cucumbers. Slice the cucumbers into spears. Stir together the vinegar, sugar, salt, mustard seeds, and hot water. Let the mixture cool for a few minutes. Toss together the cucumbers, dill, and garlic in a large bowl. Pour the brine over the cucumbers. Cover the bowl with plastic wrap (we placed a plate on the top of the bowl to keep the cucumbers totally submerged under the brine). Refrigerator for 48 hours. Remove after 48 hours and place the cucumbers in large mason jars. Pour some of the brine into each jar to cover the pickles. Store in the fridge and snack away!!