Sour dill pickles are a favorite and so easy to make that it's a waste to buy them. You can whip these up in no time and use the gifts of the garden to do so. I have dill in my herb garden, and that killer garlic, so away we go.
I thoroughly wash and dry the dill and garlic while the canning jars are sterilizing.
Preparing the brine is a cinch. Water, vinegar and coarse salt. Sometimes I soak pickling spices in the brine, but this step isn't necessary. You can go with just vinegar, water and salt. For 2 jars add, 1 cup vinegar to 3 cups water, 2-3 Tablespoons coarse salt.
Scrub and cut up the pickling cucumbers.
Load the dill and garlic into the sterilized bottles and cram in the cucumbers. That's the hardest part. If you have coriander seeds in your pantry you might want to toss a few in as well. But that's a bonus.
Pour the brine over the cukes and seal. Turn the jars upside down. Done! I made two jars of dill pickles with only four pickling cucumbers. The whole process was about 15 minutes, start to finish.