Ingredients:

  • 2.5 lbs pickling cucumbers, sliced into 1/4-inch chips
  • 2 tbsp pickling salt
  • 3 cups apple cider vinegar
  • 3 cups filtered water
  • 2 tbsp cane sugar
  • 1 tbsp yellow mustard seeds
  • 2 tsp dill seeds
  • 1/2 tsp black peppercorns
  • 4 cloves garlic, smashed
  • 2 cups fresh dill, roughly chopped
  • 4 large sprigs fresh dill, whole

Instructions:

  1. Slice the pickling cucumbers into uniform chips. Toss them in a large bowl with the pickling salt and let them sit for 30 minutes. Rinse thoroughly with cold water to remove excess salt and pat dry with a clean towel.
  2. In a stainless steel pot, combine the apple cider vinegar, water, sugar, mustard seeds, dill seeds, and peppercorns. Heat over high heat, stirring occasionally, until the sugar and salt have dissolved and the liquid reaches a simmer. Remove from heat immediately.
  3. Divide the smashed garlic cloves and fresh dill sprigs evenly among the five jars. Pack the cucumber chips tightly into the jars, layering in the chopped dill as you go.
  4. Pour the hot brine over the cucumbers until they are completely submerged. Seal the lids tightly and let the jars cool to room temperature before refrigerating for at least 24 hours.