For The Brine:
- 1½ quarts water
- 2 cups apple cider vinegar
- ½ cup canning salt
- ⅓ cup instant minced onion
- 1½ tablespoon peppercorns
- ½ tablespoon mustard seeds
- 1 teaspoon crushed red pepper flakes
For the Pickles:
- Cucumbers, scrubbed, cut to your liking: length-wise either in half, quarters, or chips
- 12 garlic cloves, peeled, crushed
- 6 heads fresh dill
- Start with sterilizing your jars by immersing them in boiling water.
- Remove from the boiling water and place on a clean, dry towel.
- In a large, nonreactive pan, place the water, vinegar, salt, minced onion, peppercorns, mustard seeds and crushed red pepper flakes.
- Bring the brine to a boil to dissolve the salt, then allow to cool.
- Slice cucumbers lengthwise into quarters or If you prefer chips; I recommend using a mandolin. Then pack cucumbers into the sterilized jars along with the dill and garlic cloves.
- If you are using more than one jar, strain the solids from the brine by pouring the brine into another large pan, using a fine-mesh colander to trap the seasonings.
- Stir the seasonings in the colander to mix well, then using a spoon evenly distribute them between the jars you are using.
- Pour the cooled brine over pickles.
- Put the lid on the jar, and shake the jar a few times to evenly spread the seasoning through the pickles.
- Allow to sit on the counter for three days, shaking or turning them occasionally,
- They are ready to open on the fourth day! Place all pickles in refrigerator.