Step-by-Step Instructions
Step 1
Add 2 quarts water and 1 quart apple cider vinegar to a large pot on the stove over medium heat. While the mixture on the stove is coming to a boil, wash up your baby cucumbers.
Step 2
Slice the cucumbers (lengthwise, or in hamburger slices—it’s up to you!) and put in a large heat-safe container that has a tight-fitting lid. I actually used a Dutch oven. Whatever you use, make sure it’s something you don’t mind smelling like vinegar for a bit.
Step 3
Next, smash and slice your garlic cloves (if you prefer, you could also use 1 tablespoon of minced garlic, although you won’t get as intense of a flavor) and trim the dill. Since we’ll be extracting the flavor, you can leave it in stalks rather than chopping it into smaller pieces. Add garlic and dill to the container of cucumbers.
Step 4
Put your container in the sink and pour the boiling vinegar mixture to combine with your cucumbers, dill and garlic.
Allow to cool for 30-60 minutes before you put the cover on and refrigerate.
Step 5
Marinate, covered, in refrigerator for about 2 days. At this point you can separate the batch into smaller containers. (Canning jars work great for this).These pickles make great gifts for friends and family—or, if you’re like me, you might keep most of them for yourself! Again, they’ll keep for up to 2 weeks, so don’t wait to dig in!