(Makes 4 Quarts)
– Around 20 large pickling cucumbers (enough to fill 4 quart jars)
– 1 head of garlic
– 2 Tablespoons of pickling spice mix
– 1 small bunch of your freshest dill
2 quarts of water
1/2 a cup raw organic apple cider vinegar
1/3 a cup sea or kosher salt
1. Mix the brine together until salt is fully dissolved.
2. Wash the cucumbers and slice larger ones in half or quarters. If they’re already small, you may just want to leave them whole.
3. In each quart sized glass canning jar place 2 fresh dill heads, 4 cloves garlic, and 1/2 T pickling spices.
4. Place the cucumbers on top.
5. Pour brine over ALL of the cucumbers.
6. Cover lightly with cheesecloth or secure lid.
7. Let them sit in a dark pantry or a cool, dark place for 3 days.
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