Dill Pickles

Modified from website

1 ½ lbs cucumbers

Per pint jar:

2 cloves garlic, peeled and smashed

1 tsp dill seeds

¼ tsp red pepper flakes

1 sprig fresh dill

Per 2 pint jars:

1 cup apple cider vinegar

1 cup water

1 ½ tbsp picking salt

Prepare jars. Sterilize for long term storage.

Wash and dry the cucumber. Leave whole, cut into spears or slice into coins.

Pack cucumbers. I figure out how many I will have then prepare that many jars with spices.

Bring pickling brine to a boil (once I know how many jars I have I just multiple out the brine). Pour over pickles.

Secure lids on jars. If want to can for long term storage, boil for 5 minutes. Or put in fridge for shorter term storage. Wait at least 48 hours with fridge pickles.