4 Servings
10 Minutes
Allergens
Boil the water, salt, sugar and vinegar together. Squeeze the lemon into the mixture, as well.
Chop the garlic fine, and add it along with your pickling spice and dill into the bottom of a glass mason jar.
Cut the kirby cucumbers in half and place inside of the jar. Pour the boiling liquid over the cucumbers.
Seal tightly and refrigerate for at least one month before serving.
