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)

1. Heat apple cider vinegar until just beginning to boil.
2. While remaining on the heating element, turn off the heat and let sit until room temperature.
3. *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*
4. Wash and slice pickles as desired and pack into jar tightly.
5. Combine cider vinegar, white vinegar, pickling spice, then fill the jar with distilled water until brim full.
6. 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.
7. 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)