10 Minutes plus up to 20 days for the pickles to ferment
Cooking Time
0 Minutes
Servings
1 liter (1.06 qt) jar of pickles
Ingredients
1 cup (250 ml) hot water
2 tablespoons salt
2 teaspoons sugar
7-10 Persian or Japanese cucumbers washed and ends slightly trimmed
2 cloves garlic, peeled
Purified water, to cover the cucumber
½ teaspoon oil
Directions
Combine the 1 cup (250 ml) hot water, salt, and sugar in a large measuring cup with a pour spout; stir until the salt and sugar are completely dissolved and then cool to room temperature.