Home Pickled Cucumbers Are Just Better
- 3 tbsp distilled white vinegar
- 3 tbsp apple cider vinegar
- 1 tbsp pickling spice
- 1/2 tbsp whole peppercorn (medley)
- 1 tsp dill seeds
- 1 pints Mason jar
- 4 medium burpless cucumbers (hybrid recommend)
- Heat apple cider vinegar until just beginning to boil.
- While remaining on the heating element, turn off the heat and let sit until room temperature.
- *These instructions are very important as this will allow the cider vinegar to release tannins which moderate the fermentation of the cucumbers, allowing for a crisper pickle*
- Wash and slice pickles as desired and pack into jar tightly.
- Combine cider vinegar, white vinegar, pickling spice, then fill the jar with distilled water until brim full.
- Allow the cucumbers to ferment in a warm space for 12 hours, then flip the mason jar over and allow 12 more hours of fermentation.
- Once at desired tenderness immediately refrigerate to halt fermentation.
white vinegar, apple cider vinegar, pickling spice, peppercorn, dill seeds, mason, burpless cucumbers
Taken from cookpad.com/us/recipes/366329-home-pickled-cucumbers-are-just-better (may not work)