Time: 24 hours
1 quart jar with a lid
2-3 Pickling cucumbers
2-4 Cloves Garlic, minced
3 Tbl white distilled vinegar
½-1 Tbl kosher salt
Distilled or filtered water (enough to top off jar)
Extra flavorings of choice: Dill (5 or so sprigs), Black Peppercorns (~20), red pepper flakes (1/4 tsp), etc
Cut pickles into discs or spears and add to the jar with all ingredients except the water.
Once everything is in the jar, fill to the very top with water and screw lid on very tightly.
Shake the jar to distribute flavors and leave on your counter top for 12 hours.
Shake again and turn upside down for another 12 hours, making sure the lid is screwed on tightly to avoid leakage.
Store in refrigerator and enjoy within a month for maximum freshness.
Don’t limit yourselves to just pickling cucumbers. Okra, peppers, green beans, etc are great pickled as well.
Based off a recipe from diynatural.com