6 Servings
20 Minutes
Allergens
Serve this alongside our burger to transform your summer BBQ, or even just a Tuesday night dinner, into an gustatory experience! – Yossi
Yields 2 pints
Thinly slice cucumbers.
To make the brine, combine water, vinegar, salt and sugar in a medium saucepan. Bring to a boil and swirl to make the sugar and salt dissolve.
Remove from heat and cool to room temperature.
Add cucumbers to mason jars and add the dill, garlic and pickling spice.
Pour the brine over the cucumbers and store in the fridge for at least one week.
