- 7 or 8 pickling cucumbers
- 3 cups apple cider vinegar
- 3 cups water
- 3 Tbs. pickling salt
- 8 cloves of garlic (pressed)
- 4 sprigs fresh dill
- 4 tsp. dill seed
- 2 tsp. black peppercorns
- 1 tsp. red pepper flakes (optional)
Equipment you'll need:
4 mason jars with lids and rings
1 six-quart pot
Disinfect mason jars, lids and rings by running them through the dishwasher.
Wash and slice the cucumbers into quarter spears. In the saucepot, combine vinegar, water and salt, and then bring to a boil.
While waiting for the brine to come to a boil, prepare the jars. Evenly divide the spices, along with one dill sprig and two pressed garlic cloves into the bottom of each jar. Pack cucumber slices tightly into the jars but don’t force them, which can cause a mushy cucumber edge.
Poor the boiling brine into the jars, leaving about a half-inch of head space. Wipe the jars’ rims with a damp paper towel, add lids and rings, then close finger tight.
Place jars in the refrigerator. Wait one or two weeks for best curing results. If you want to eat them the next day, process them for 10 minutes in a hot water bath with the lid on.