We love pickles, especially when they are made with fresh local cucumbers and ready in 24 hours!
2 large cucumbers (or 4-6 pickling cucumbers), cut into spears or sliced
16 sprigs of fresh dill
4 garlic cloves, smashed, divided
4 teaspoons of pickling spice
For the Brine
4 cups of water
8 Tablespoons white vinegar
3 teaspoons pickling salt (or kosher salt)
Add 1 crushed garlic clove, 1 teaspoon of pickling spice, and 2 sprigs of dill to the bottom of four pint-size canning jars.
Add the cut cucumbers to the jars, packing them tightly and adding as many as you can without forcing them into the jars
In a 4-cup measuring cup or small bowl, stir together the water, vinegar, and salt until the salt has completely dissolved. Pour the brine mixture into each jar, completely covering the cucumbers. Add 2 additional sprigs of dill to each jar and attach the lids
Refrigerate for at least 12 hours, but preferably up to 2 days before eating. The pickles will last up to 2 months in the refrigerator