hi my name is lynnae with lenay's gourmet pickles and today i'm going to show you how to make sour pickles these are super easy and delicious what we're going to do is first you want to wash your cucumbers so make sure you wash and scrub them really well if they have any sort of wax residue on them put them in a bowl or a sink with some vinegar and some water and let them sit just for about 45 minutes it's a great natural way to remove any waxy gross buildup that's on them so take your cucumbers and you want to trim off the ends this gets rid of some of the enzymes that can lead to mushy pickles so you want to cut the ends off and make sure that they're nice and crispy and delicious from there slice them however you want if you want sandwich slices or spears i like to do just little little nuggets so the flavor really gets soaked in really well but they're still nice and thick and juicy in your jar at the bottom put two to three cloves of garlic and a sprig of dill one to two tablespoons of pickling spices and another tablespoon of salt then you want to put a quarter cup of vinegar at the bottom and just mix them around at the bottom just swirl it around for a few seconds from there you want to pack your cucumbers into the jar leaving a little bit of room at the top we're going to add some more garlic and dill at the top to really get some good flavors in so once you have the jar packed add two or three more cloves of garlic i like to even add more i love garlic pickles and again a little bit more dill once you're done take some water and you want to fill the jar up the remainder of the jar just fill it with water right to the bottom of the lip and you want to take a piece of saran wrap or some sort of towel cover it and seal it with either a rubber band or a lid ring and let it sit for two to three weeks now it may start to get a little bit of build up a little scum build up on top so what you want to do is open your jar use a spoon to just scrape that off the top and fill it up with a little more salt water and then put it back in a cool dark place and after two to three weeks you've got sour pickles you