• 1 32-oz glass jar with lid
  • 16 oz. water, room temperature
  • 2 tbsp. Kosher salt
  • 2 tbsp. pickling spice
  • 3 medium cloves of garlic
  • 5-6 Kirby cucumbers
  • 1 sprig fresh dill


  • Add water and salt to the glass jar. Place lid on tightly and shake vigorously to dissolve salt. Add pickling spice and garlic cloves. Cover and shake again.
  • Wash cucumbers. Be sure to remove the stems. Pack as many cucumbers as possible into the jar. Wash the dill and inspect for bugs. Lay the dill frond on top of the cucumbers.
  • Loosely place the lid on top.
  • Leave the jar out on your countertop (or on a windowsill) for one day. Then move it to the refrigerator for three days.
  • Open and enjoy.