Categories: Sides

Ingredients

• 6 garlic cloves, peeled
• 4 tsp. dill seed
• 2 tsp. black peppercorns
• 3 lbs. Kirby cucumbers
• 2 1/4 cups apple cider vinegar
• 2 1/4 cups water
• 2 tbsp. plus 3/4 tsp. pickling salt

Directions

1. Divide garlic, dill and peppercorns between 2 clean quart jars. Wash cucumbers and trim away blossom ends. Cut each into 6-8 spears. Pack spears vertically and snugly into jars.

2. Stir together vinegar, water and salt in a small nonreactive pot, and bring to a boil. Carefully pour or ladle hot brine into jars, covering cucumbers and leaving 1/2 inch headspace. Tap jars gently to remove any air bubble, and add more brine if necessary to leave 1/2 inch headspace. Wipe rims clean with a damp paper towel.

3. Let cool completely (about 1 hour). Apply clean lids. Chill in fridge at least 48 hours before eating for best flavor.

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