Ingredients

• 6 cloves garlic , peeled
• 4 teaspoons dried dill seeds
• 2 teaspoons whole black peppercorns
• 3 pounds kirby cucumbers
• 2.25 cups apple cider vinegar
• 2.25 cups water
• 6.75 teaspoons pickling salt

Instructions

1. 1 Divide garlic, dill, and peppercorns between 2 sterilized quart-size glass jars with lids. Wash cucumbers; trim and discard blossom ends. Cut each cucumber into 6 to 8 spears; pack vertically and snugly into jars.
2. 2 Combine vinegar, water, and salt in a medium saucepan over high heat; bring brine to a boil, stirring until salt dissolves.
3. 3 Divide brine between jars to cover spears, filling to within ½ inch from the top. Gently tap jars to remove any air bubbles. Add more brine if necessary until reaches ½ inch from the top. Wipe the rims with a moist paper towel to remove any residue.
4. 4 Cool completely, about 1 hour. Cover jars with lids. Refrigerate at least 48 hours (flavor improves with time). Store in refrigerator up to 1 month.

Nutrition per serving