These are our favorite dill pickles. They are crisp and delicious. You may add cucumbers back into the brine 1 or 2 more times. Then you need to freshen the onion garlic and dill as the flavor lessons. These will store it he fridge for months and months.
3/4 C raw apple cider vinegar (could sub rice vinegar)
1/2 C honey (raw is always preferred)
4 cloves garlic, minced (could sub 2 tsp garlic powder)
1/2 C onion, sliced (could sub 1T + 1 tsp onion powder)
2 tsp dried dill
2 C water
cucumbers, sliced (enough to fill 2 quarts with the onions)
salt and pepper to taste
1. Fill 2 quart jars (or one half gallon) with onions and cucumbers.
2. Mix solution in a separate bowl and pour evenly over both jars to cover. Put a lid on it and let it sit in the fridge for 3 days before you start eating out of it.
Yield: 2 quart jars
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