1 pint jar
1 medium cucumber
2 large garlic cloves, smashed
2 tbsp distilled vinegar 2 tsp sea salt
6 sprigs of dill
Slice the cucumber into 8 spears. In a pint-sized glass jar, add 2 smashed garlic cloves and the fresh dill. Stuff the cucumber spears tightly into the jar. Top with salt and vinegar, then fill the rest of the jar with water. Tighten the cap and gently invert the jar a couple of times so everything is mixed together.
Leave in the fridge for 2 days before eating.