Ingredients
25
pickling cucumbers
2
quarts water
1
quart apple cider vinegar
3/4
cup pickling salt
3
tablespoons brown sugar
4
cloves of garlic
1
large bunch of fresh dill or small container dill seed
Preparation
Bring water, vinegar, pickling salt and brown sugar to a boil in large pot.
Wash cucumbers and slice lengthwise or into coins. Add to gallon container (an ice cream bucket works great).
Chop garlic and dill and add to container with cucumbers.
Pour boiling mixture over the cucumbers.
Let cool for an hour or so. Cover and refrigerate for at least 1 1/2 - 2 days and no more than 2 weeks.
