- 2 cups/480 ML Apple Cider Vinegar
- 3 Teaspoons pickling salt
- 8 Cloves of garlic
- 1 Teaspoon red pepper flakes
- 4 Teaspoons dill seed
- 2 Teaspoons black peppercorns
- 1 (overflowing) pint/600 g pickling cucumbers, left whole or sliced into spears
Makes 4 (1-PINT/500 ml) Jars
Prepare a boiling water bath and 4-regular mouth 1-pint/500ml jars. Place the lids in a small saucepan, cover them with water, and simmer over low or very low heat.
Combine the vinegar, 2 cups/480 ml water, and pickling salt in a pot and bring brine to a boil.
Add 2 garlic cloves, 1/4 teaspoon red pepper flakes, 1 teaspoon dill seed, and 1/2 teaspoon black peppercorns to each sterilized jar. Trim off the blossom end of the cucumbers and pack them firmly into the jars.
Slowly pour the hot brine over the cucumbers in each jar, leaving 1/2 inch 12mm headspace. Gently tap the jars on a towel-lined countertop to help loosen any bubbles before using a wooden chopstick to dislodge any remaining bubbles. Check the headspace again and add more brine if necessary.