Pickle recipe

I was reminded that I never posted this so here's the simple recipe I used with Kirby pickles, carrots and asparagus.

(Ingredients per quart container. Can be glass or plastic with a lid.)

Fill a quart container with:

• 1/4 tsp sugar
• 1 tbsp Kosher salt
• 2 dill heads and stems
• 1 large clove garlic
• 1 medium onion
• handful of peppercorns
• handful of mustard seeds

Then add your veggies (Pack them in tight)

Mix 9 oz of water with 5 oz of white vinegar and heat to almost a boil. Pour over the ingredients in the container. Leave out overnight then refrigerate for 10 days. Finish within one month.