The Sunday Cookbook: Homemade Apple Cider Vinegar Dill Pickles
Updated: Aug 14
1 large cucumber
4 teaspoons dill weed or dill seed
½ cup apple cider vinegar
2 cups of water
2 tablespoons of sea salt
Slice the cucumber into chips and fill each jar ¾ of the way with the cucumber slices.
Add 1 tablespoon dill weed or dill seed to each jar. Fill the remainder with cucumber slices.
Meanwhile, combine the vinegar, water, and salt in a saucepan and bring to a boil.
Fill each jar 90% of the way with the boiling mixture. Immediately after, tighten the cap onto the jar.
Store jars in a cool area for 3 days at a minimum before opening and using.
Refrigerate after opening!