Dill Pickles
Homemade pickles are some of the best you can eat, as long as you have the right ingredients. The best part is that you can have fun experimenting with your favorite herbs and spices, because they are all interchangeable.
Ingredients
- 8 oz North Coast Apple Cider Vinegar
- 8 oz water
- 4 sprigs fresh dill
- 2 tsp celery seeds
- 2 tsp whole black peppercorns
- 4 garlic cloves
- 2 tsp sea salt
- 2 tsp ground mustard
- 1 tsp paprika
- 1 pound pickling cucumbers
Instructions
- Distribute cucumbers and peppercorns equally into two quart-sized Mason jars.In a small saucepan, bring the apple cider vinegar and water to a slow simmer and add the rest of the ingredients. Stir until well combined. Pour pickling brine equally into both jars until fluid meets the top.Screw lids on tight and shake gently. Let sit until cool and then place in the refrigerator. Enjoy for up to two months (if they can last that long!)
