|Pickles: dill, onions, spices and a brine. Let sit for a few weeks and enjoy!|
3 to 3 1/2 lbs 4-inch pickling cucumbers
4 cups spring water (you can use tap water)
4 cups apple cider vinegar
1/2 cup sugar
1/3 cup picking salt (or Kosher salt)
6 tbsp dill seed (or dill weed)
6 tbsp pickling spice
6 cloves fresh garlic
Thoroughly wash and scrub the cucumbers in cold running water. Remove the stems and blossoms, slice off the blossom ends. Cut the cucumber lengthwise in quarters.
In a non-reactive saucepan, combine the water, vinegar, sugar and picking salt. Bring the mixture to boiling, stirring to dissolve the sugar and salt.
Pack the cucumbers spears loosely into six hot sterilized 500 ml jars, leaving 1/2 inch headspace. Add 1 tablespoon of dill seed, a few dill fronds, a clove of garlic to each jar.
Pour the hot vinegar mixture into each jar, maintaining the 1/2 inch headspace. Discard any remaining vinegar mixture. Wipe the jar rims, adjust the lids and screw bands.
Process in a boiling water bath for 10 minutes. Remove the jars from the canner; cool on wire racks. Let stand at room temperature for one week before serving.