3-4 large cucumbers
1 cup ACV
Salt to taste
1 bunch fresh dill chopped
Glass pickle jar
Peel cucumbers. Quarter them lengthwise and then cut into halves or thirds depending on the length. Add other ingredients to jar and let marinate shaking occasionally.
Very fresh tasting and hydrating.
You can try it. Garlic is definitely good in canned pickles. These are a fresh same day eat it as you make it pickles. I’m not sure the garlic flavor would get absorbed that fast but it’s worth a try!
They are very crispy at first and get softer the longer they marinate. You don’t have to wait at all if you want. I’d say one hour is good though. 24 hours they are softer but still good. I much prefer them to the briny store pickles that taste old.