• Joe Centineo

The Sunday Cookbook: Homemade Apple Cider Vinegar Dill Pickles



  1. 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.

  2. In a saucepan over medium heat, combine the vinegar, water, and salt. Bring to a boil.

  3. 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.

  4. Store jars in a cool area for 3 days at a minimum before using.

  5. Refrigerate after opening


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Amanda MacGregor and Joseph Centineo

EST. 2013 | New Jersey, United States | contactamandamacgregor@gmail.com