- 1 & 1/2 cups water
- 1/2 cup distilled white vinegar
- 2 tablespoons sugar
- 1/8 teaspoon pickling spice
- 1 dehydrated dill branch with seeds on it
- 2 dehydrated garlic slices, chopped
- 18 dehydrated lengthwise cucumber slices
- 1/4 cup canning salt
- In a small saucepan, combine the water, vinegar, sugar, pickling spice, dill, and garlic and bring to a rolling boil, stirring until the sugar dissolves.
- Arrange the dehydrated cucumber slices in a sterilized 1-quart canning jar. Pour the boiling brine over the cucumbers. Put the lid on, let cool, and refrigerate for 24 hours.
- Add the canning salt, shake the jar, and refrigerate for another hour before enjoying. They will keep in the refrigerator for up to 2 years.