3tspfreeze dried dilldivided among 3 jars but can use fresh as well
¾tspmustard seeddivided among 3 jars
15peppercornsdivided among 3 jars
In a small saucepan mix together water, vinegar, salt and sugar. Bring to a boil stirring occasionally and turn off heat. Be sure the sugar is dissolved. Let sit and cool down to room temperature
While the brine is cooling down, slice your cucumbers and chop garlic into large chunks. Place the cucumbers and garlic (2 cloves per jar) into the pint size jars. Add in the dill (1 tsp in each jar), mustard seed (¼ tsp in each jar) and 5 peppercorns in each jar.
Once the brine is cooled to room temperature, pour it over the cucumbers and make sure the cucumbers are fully covered. Put lids on and place in the fridge for about week before eating. They will last for about 4-6 weeks in the fridge.
I did not calculate the nutrition facts as it depends on the amount of pickles you are eating. It also depends on how long they are in the brine before eating.You can use raw apple cider vinegar instead of white vinegar if you prefer. It will add a slight sweetness to it tho - we made them both ways.