10 minute dill pickles ....

and 24 hour wait time..

but...  just a few spices, some cukes (preferably from your garden) and 10 minutes of your time.
seriously, no cooking at all. and they are dilly and garlickly and you will love them.



take a quart jar and add 1 T salt, 1.5 T sugar, 1/4 t black peppercorns (heaping), 1/4 t mustard seed (heaping), 1 T chopped garlic (about 4 cloves), 1/2 cup white vinegar, and "fresh dill to taste" (i did one head of dill and a 3" section of the feathery stuff).

 add sliced cucumbers. (this was about 3 pickling cucumbers from my garden, each about 4" long. you could also use the english cucumbers from the store, but not the regular larger kind because the skin would be too tough.)

fill the jar with warm water, screw a lid on, and shake until the sugar and salt have dissolved.

 put the jar in the fridge for about 24 hours, but don't beat yourself up if you can't wait that long.
pickles will keep for up to 3 weeks.

love sent, xo