The Sunday Cookbook: Homemade Apple Cider Vinegar Dill Pickles
1 large cucumber, sliced
4 teaspoons dill weed or dill seed
½ cup apple cider vinegar
2 cups of water
2 tablespoons of sea salt
Fill each jar ¾ of the way with the sliced cucumbers. Then, add the dill into each jar before filling the remainder of the jar with the cucumbers.
In a saucepan over medium heat, combine the vinegar, water, and salt. Bring to a boil.
Fill each jar about 90% of the way with the boiling vinegar mixture. Immediately after pouring the vinegar mixture, tighten the cap onto the jar.
Store jars in a cool area for 3 days at a minimum before using.
Refrigerate after opening