Name: Classic Apple Cider Vinegar Pickles
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1.5 lbs pickling cucumbers (Kirby or Persian), washed and trimmed; 2 cups apple cider vinegar (unpasteurized, with the mother, preferred); 2 cups filtered water; 2 tablespoons pickling salt (canning salt); 1-2 tablespoons granulated sugar (adjust to taste); 4-6 cloves garlic, peeled and smashed; 4-6 sprigs fresh dill or 2 dill heads; 2 teaspoons mustard seeds (yellow or brown); 1 teaspoon black peppercorns; 1/2 teaspoon dill seeds (optional); Optional: red pepper flakes for heat, 1/4 tsp turmeric for color

Description

Unlock the secret to delicious pickles with apple cider vinegar! This step-by-step guide will show you how to use apple cider vinegar in pickles for the best flavor and crunch.

Ingredients

1.5 lbs pickling cucumbers (Kirby or Persian), washed and trimmed
2 cups apple cider vinegar (unpasteurized, with the mother, preferred)
2 cups filtered water
2 tablespoons pickling salt (canning salt)
1–2 tablespoons granulated sugar (adjust to taste)
4–6 cloves garlic, peeled and smashed
4–6 sprigs fresh dill or 2 dill heads
2 teaspoons mustard seeds (yellow or brown)
1 teaspoon black peppercorns
1/2 teaspoon dill seeds (optional)
Optional: red pepper flakes for heat, 1/4 tsp turmeric for color

Instructions

1. Prepare Cucumbers: Wash cucumbers, trim ends (especially the blossom end). Slice into spears or rounds, or leave small cukes whole.
2. Sterilize Jars: Wash and sterilize 2-3 pint jars and lids in boiling water for 10 minutes. Keep hot until ready for filling.
3. Make Brine: In a saucepan, combine apple cider vinegar, water, pickling salt, and sugar. Bring to a rolling boil, stirring until salt and sugar dissolve. Remove from heat.
4. Pack Jars: To each hot sterilized jar, add 2-3 garlic cloves, 2 sprigs of dill, 1 tsp mustard seeds, 1/2 tsp peppercorns, and any other desired spices. Pack cucumbers tightly into jars, leaving 1/2 inch headspace.
5. Pour Brine: Carefully pour hot brine over cucumbers, ensuring they are fully submerged. Tap jars to release air bubbles, topping with more brine if needed.
6. Seal & Cool: Wipe jar rims clean. Center lids and screw on bands finger-tight. Allow jars to cool completely at room temperature.
7. Refrigerate: Once cool, place jars in the refrigerator. For best flavor, wait 2-3 days before enjoying. These are refrigerator pickles and last 2-3 months.
(Optional – For Canning): If canning, process filled and sealed jars in a boiling water bath canner for 10-15 minutes (adjust for altitude). Turn off heat, remove lid, let sit 5 mins. Remove jars and cool on a towel for 12-24 hours. Check seals before storing.

Prep Time: 20 minutes
Cook Time: 10 minutes (for brine)