Yield: 2 quart size mason jars
8-10 pickling cucumbers or 5-6 regular cucumbers
6 cloves of garlic, cut in half
2 cups seasoned rice vinegar*
large bunch of fresh dill, washed.
~Wash and trim ends off cucumbers and cut into ⅛ inch slices.
~Put garlic slices in each mason jar and fill halfway up with cucumbers.
~Stuff a large handful of dill into jars.
~Add the rest of the cucumber and pour 1 cup of seasoned rice vinegar into each jar.
~Tightly put the lid on the jar and shake 2-3 times to blend the flavors.
~Place in fridge for 1 hour, shake again. The salt in the seasoned rice vinegar with draw out the cucumber juice so the jar will be full of liquid in a few hours. After about 2-3 hours, they taste pretty good, however they are far superior if left overnight.