SO much better (and cheaper) than store-bought! A sweet and tangy pickle seasoned with dill and celery seed. No canning needed- just marinate for a few days in the fridge!
Combine vinegar, water, sugar, salt, celery seed, and garlic in a small pot and bring to a boil, stirring until the sugar and salt dissolves. Turn off the heat and allow to cool.
Meanwhile, mix cucumbers, onion, and dill in a bowl. Stir together and pack into mason jars (I used two).
When the liquid is cool, pour over cucumber mixture in jars until completely full. Shake to combine well.
Refrigerate for at least one day- three days ideally!
Notes
This recipe generally fills two standard mason jars, like the one pictured (the 16 oz. size).
The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.