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
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 remainder with cucumber slices.
Meanwhile, combine 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 cap onto jar.
Store jars in cool area for 3 days at a minimum before eating.
Refrigerate after opening!