Quick Pickle

Modified from Fred Meyer Magazine

Cucumbers, sliced

2 tsp salt

2 tsp pickling spice

pinch sugar

1/3 cup white vinegar

3/4 cup water

4 sprigs fresh dill

Put sliced cucumber into a quart canning jar. Mix brine (salt to water ingredients). Pour bring over cucumber and then insert dill. Fasten lid and shake. Refrigerate at least 10 minutes. Refrigerate any leftovers.

So we did 6 quarts and I did a 6-times version of brine and it wasn't enough, so I had to go back and make more until I had enough.