Pickles and preserves
Small cucumbers are pickled in a vinegar brine with garlic and dill. These classic winter pickles are crisp, pleasantly tangy, and pair well with many meals.
Pack the cucumbers tightly into jars with the garlic and dill.
Mix the water, vinegar, and salt, whisking briefly until the salt dissolves.
Pour the brine into the jars until the cucumbers are completely covered, then seal the jars tightly.
Leave the jars at room temperature for 10–15 days, then store them in a cool place.
Store unopened jars in a cool place for up to 6 months. Refrigerate after opening and use within 1 month.
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