8-10 Florida cucumbers, sliced 1/4-inch thick
3 cups water
2 cups apple cider vinegar
1 teaspoon sugar
1 bunch fresh dill
3 cloves garlic
1-2 tablespoons sea salt
In a large pot, combine the water, vinegar, sugar and salt. Bring to a boil over medium-high heat long enough to dissolve the sugar and salt. Remove from heat and set aside. Fill 3 mason jars with 1 garlic clove, 5 to 6 peppercorns, 2 to 3 sprigs fresh dill and sliced cucumbers. Avoid packing the cucumbers tightly to allow room for brine mixture. Carefully pour brine into each jar, covering the contents completely. Allow to cool to room temperature before securing with lid. Once cool, store in refrigerator for up to 4 weeks.
Fresh tip: Once all the pickles have been eaten the brine can double as a great chicken marinade!
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