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In a medium saucepan, combine the water, vinegar, granulated sugar, and 2 tablespoons of salt and bring to a boil over medium to medium-high heat. Reduce the heat to low and simmer for 15 minutes. Set aside to cool.
Wash the cucumbers and cut each into 4 spears for a total of 24 spears. If the cucumbers are too tall to stand up in the jars without sticking out the top, trim off one end of each so they're the right size for the jars. Fill each jar with cucumbers (they may not all fit, which is fine--save the extra cucumber spears for another use).
Push the fresh dill sprigs down into the jars between the cucumbers. Add the sliced garlic and pickling spices to the jars.
Pour the warm brine evenly into the jars and seal each jar with a lid.
Refrigerate for 24 hours before serving. Keep refrigerated for up to one month (discard leftovers after 1 month).