I love pickles.
I am one of those people that get the 8″ long dill pickle at the fair over the corndog.
I made these pickles with a few of my own adjustments and am so happy with how they turned out. Better than the fair pickles any day.
Homemade Dill Pickles
3 1/2 cups water
1 1/4 cups white vinegar
1 tablespoon granulated sugar
1 tablespoon sea salt
1-2 large cucumbers
2 teaspoons minced garlic
3 heads fresh dill (must be fresh!)
1. Stir water, vinegar, sugar and sea salt together in a saucepan over high heat. Bring to a boil; remove from heat and cool completely.
2. Cut cucumbers into large strips or circles.
3. Combine cucumbers, garlic and fresh dill in a large glass or plastic container. Pour cooled vinegar mixture over cucumber mixture. Seal container with lid and refrigerate for at least 3 days.