If you enjoy garlic, you can add 2 cloves per jar. Just be sure to add the same amount when boiling the brine.
Wash the cucumbers and remove any stems. Place in a large container and cover with cold water. Refrigerate overnight or at least for several hours.
Pack the pickling cucumbers into pint jars as tightly as possible. Place 2 sprigs of dill in each jar.
In a large pot, bring the cider vinegar, water, pickling salt and garlic cloves to a boil. Boil for 2 minutes. Retrieve the garlic cloves with a slotted spoon and put one in each jar.
Pour the hot brine into the jars and seal. Be sure to label and date your jars. Store in a cool, dark place.
These pickles are ready to eat in about 2 weeks, but the longer they steep in the brine, the tastier they become.
Keldon C. | February 9th, 2022