- 1 c water
- 3 c apple cider vinegar
- 1/4 c Kosher salt
- 1/4 c sugar
Set that to boil. Stir occasionally. In the mean time take 5 pickling cukes and spearize them (cut in quarters longitudinally). In each of two quart mason jars put 1 clove garlic (crushed in a press), 1 tsp dried dill, and half the spears. I only used 4 cukes, and I really needed 5. Also added half a Hungarian Wax pepper (cut in half lengthwise) in each. By now the liquid should be boiling. Take it off the heat and let it cool for a bit. Then dump it into the jars. Should have some left over. That you can dump. Make sure you cover the pickles.
Let the pickles cool on the countertop for a while, then pop them in the fridge. Wait 2 days preferrably before eating. I will report on taste later.