• Joe Centineo

The Sunday Cookbook: Homemade Apple Cider Vinegar Dill Pickles

Updated: Aug 14



  1. Slice the cucumber into chips and fill each jar ¾ of the way with the cucumber slices.

  2. Add 1 tablespoon dill weed or dill seed to each jar. Fill the remainder with cucumber slices.

  3. Meanwhile, combine the vinegar, water, and salt in a saucepan and bring to a boil.

  4. Fill each jar 90% of the way with the boiling mixture. Immediately after, tighten the cap onto the jar.

  5. Store jars in a cool area for 3 days at a minimum before opening and using.

  6. Refrigerate after opening!


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