- 2 quarts water
- 1/3 cup salt (I use sea salt)
- 1/3 cup sugar (I use raw sugar)
- 1 cup white vinegar
- about 1 head garlic (depending on taste)
- large handful fresh baby dill
- 6-8 cucumbers (depending on size), cut into spears
A kind and dear friend from work shared this recipe with me a few years ago. It has become one of our most favorite quick and simple pickle recipes! Many friends ask for this recipe and I thought that it needed to be shared.
The flavors of these pickles are so nicely balanced. Sweet and salty. I hope you love Charlie’s pickles as much as we do!
I love to make these when we are looking for a quick solution to a pickle craving. And you don’t have to heat up your whole kitchen with canning equipment! I think these pickles should last about 2 weeks. But always play it safe. If it smells or tastes weird, toss it.
Here are all of my ingredients:
1. Bring the water, salt, sugar, and vinegar to a boil. Stir to be sure all is dissolved. Allow this mixture to cool completely. Sometimes I do this before bed so I can make the pickles in the morning.
2. Once your brine is cooled, you are ready to pack your jars. In each quart sized mason jar (I can usually fill 3-4), place 2-3 cloves garlic and a sprig of baby dill.
3. On top of the garlic and dill, tightly pack the pickle spears. I tend to use regular mouth mason jars as I find that the more narrow shoulder of the jar helps the pickles to stay beneath the brine.
4. Top pickles with more garlic (depending on how garlicky you like them) and another sprig of dill:
5. Pour brine into jars to cover pickles. Lid jars:
6. Store in fridge. Refrigerate pickles for at least 24 hours before eating. This allows the flavors to combine.