2quartswhole cucumbers3 – 4 inches long, about 1 pound
1dill blossom head(optional other herbs work also)
2cupsapple cider vinegar*
3tablespoonsscantpickling saltKosher salt, or sea salt (no additives)
Peel the garlic and onion. Using a sharp knife, cut into slices.
Wash and scrub the cucumbers. Trim about ¼ inch from each end.
To prepare the pickle brine, combine the apple cider vinegar, water and pickling salt in a 1-quart jar. Shake well to combine.
Layer the sliced onion and garlic in the bottom of a ½ gallon jar or 2 – 1 quart jars. Add the dill blossom head or other herbs of your choice. Pack the scrubbed and trimmed cucumbers and hot pepper into the jar. Pour the brine over the top of the vegetables, being sure that the brine completely covers them.
Allow the pickles to sit for 24 hours at room temperature, then eat or refrigerate. As you eat the cucumbers, you can also eat the onions, hot pepper and garlic.