because I never know what to do with too much cucumber!
From Pickled by Kelly Carrolata
6 Tbsp Canning Salt (non iodized)
1/2 Gallon Water
1 Cup Apple Cider Vinegar
4 pound Cucumbers
1 cup fresh Dill leaf
2 Tbsp Black Peppercorns
1/2 Cup Pickling Spices (store bought or home blended)
Step 1: Make Brine by mixing salt and water, then adding Apple Cider Vinegar.
Step 2: Mix Cucumbers with Dill, Peppercorns, and Pickling spice blend. Place mixture in 1 Gallon jar.
Step 3: Pour Brine over Cucumbers. Add more ACV to fill liquid to top of the jar, and make sure that all Cucumbers are submerged in Brine. Seal jar tightly!
Step 4: Place sealed jar of Cucumbers in Brine in the refrigerator and let sit. After 2 days they will be edible, and will grow increasingly sour over the course of time. Eat within 10-14 days as these are neither processed or preserved.