Ingredients
Method
- I'm making a small batch of pickles so I found a 2 cup mason jar worked perfectly. Prepare the jar by sterilizing the jar and lid in boiling water. Dry with a paper towel.
- Combine the salt, vinegar, and water in a saucepan over medium heat. Heat just until the salt dissolves and set aside.
- Fill the jar with the garlic and mustard seeds and place the cucumbers in it. Top it with the vinegar mixture until completely covered and seal tightly. Refrigerate for 48 hours.
