Originally from Today.
|4 Cloves||Garlic, peeled and sliced|
|1/4 t||Black peppercorns|
|1||Quick Sour Pickle Brine|
- In each jar, layer cucumbers, garlic, and peppercorns.
- Add dill head.
- Pour hot brine into jars and close.
- Allow to cool and then transfer to the refrigerator.
- Allow to pickle for 24 hours.
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