This is a recipe from my Grandfather who was 100% Italian. Year after year he had the most amazing garden, and this year I am happy to have one I think he would have been proud of! One of my family’s favorites, his pickle recipe is sure to please, and is great for something different to do with an abundance of cucumbers (like I have this year). I can’t keep a jar of these lying around, and this year have already given out a dozen jars to family, friends and neighbors. These pickles are ready to go after about a week, but the longer the cucumbers “pickle” the better they taste (I think anyway). So wait a couple weeks if you can; it’ll be worth it!
Bring 2 quarts of water, 1 cup of vinegar, and 1/4 cup of salt to a boil. Allow to boil a minute and then remove from heat. Allow mixture to cool to room temperature.
Meanwhile cut cucumbers into wedges or slices. Place 1 tablespoon of minced garlic into the bottom of a glass jar (I prefer Mason Jars, but old pasta sauce jars, pickles jars, etc. work fine too so long as they are glass). Next place your cut cucumber pieces into the glass jar with pieces of fresh dill in between each of the cut cucumbers. Once the jar is full add another 1 tablespoon of minced garlic and then fill the jar with the cooled water/vinegar/salt mixture. Seal jar and refrigerate for at least a week. Enjoy!