Vegan Brooklyn Foodie

Ingredients

• 1 lb small cucumbers, cut into spears
• 1 cup white vinegar
• 1 cup water
• 1 tbsp kosher salt
• 1 tbsp sugar
• 3 cloves garlic, smashed
• 4 sprigs fresh dill

Make it

1. Pack cucumbers, garlic and dill into a clean 1-quart jar.
2. Heat vinegar, water, salt and sugar until dissolved and pour over the cucumbers.
3. Cool, cover and refrigerate at least 24 hours; keep chilled up to 1 month.