• Joe Centineo

The Sunday Cookbook: Homemade Apple Cider Vinegar Dill Pickles

Updated: Mar 5


  • 1 large cucumber

  • 4 teaspoons dill weed

  • ½ cup apple cider vinegar

  • 2 cups water

  • 2 tablespoons sea salt salt

  • 2 mason jars


  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 remainder with cucumber slices.

  3. Meanwhile, combine 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 cap onto jar.

  5. Store jars in cool area for 3 days at a minimum before eating.

  6. Refrigerate after opening!


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