These pickles are vinegary, spicy, and garlicky, and I wouldn’t have them any other way. Once you try these, you’ll never go back to store-bought again. Great alone, or sliced and diced as a quick topping for hot dogs and burgers.
Cut pickles into lengthwise quarters and pack into a 1-liter jar.
Bring all other ingredients to a boil in a saucepan over high heat.
Once it reaches a boil, pour vinegar liquid and spices into jar on top of the cucumbers. Depending on the size of the cucumbers, and how many quarters you were able to pack into the jar, you may need to add a bit more water to bring the liquid to the tops of the vegetables. Secure lid and allow pickles to cool to room temperature. Then place in the fridge, and after 5 days, enjoy!
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They were okay, but that’s it, definitely went back to my store bought pickles.
I must’ve done something wrong because the vinegar taste was too strong and the heat was all wrong. I brought them to work and most of them were eaten.
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