pickles (about 2+ pounds or what fills your chosen jars)
2 quarts water
⅓ Kosher salt
2 tablespoons white vinegar
2 Tablespoons sugar
4-5 garlic cloves
10 peppercorns
1-2 bay leaves (1 per jar)
Dill stems and flowers (leaves optional)
Instructions
Place some dill and 1 clove of garlic at the bottom of an empty jar. Place jar on its side and begin stacking cucumbers on their sides, filling them in as tight as possible. Stuff into the each jar a bay leaf and garlic cloves. Then add as many dill stalks as you can squeeze in.
In a medium sauce pan, bring, water, salt, vinegar, and sugar to a boil. Pour over packed jars. Save any extra boiled mixture.
Place pickles on the counter for 2-3 days, depending on how warm your kitchen is. Check liquid in jars daily. If low, add additional boiled mixture.
After the pickling is done move the jars to the fridge.
Recipe by Culinary Mamas at https://culinarymamas.com/polish-garlic-dill-pickles/