A quick and easy recipe for homemade pickles with a delightful garlic and dill flavor.
Combine the apple cider vinegar, water, and pickling salt in a large pan.
Ensure the salt is fully dissolved for a consistent brine.
Bring the mixture to a boil, then remove from heat and let it cool to room temperature.
Allowing the brine to cool prevents overcooking the cucumbers.
Slice the onion and peel the garlic cloves.
Thinly slice the onion for even distribution of flavor.
Place the dill, garlic, and onion slices into the jars.
Distribute the ingredients evenly among the jars for consistent flavor.
Add the cucumbers to the jars, ensuring they are packed tightly but not crushed.
Trim the cucumbers to fit the jars if necessary.
Pour the cooled brine into the jars, covering the cucumbers completely.
Leave a small gap at the top of the jar to allow for expansion.
Seal the jars and refrigerate for at least 24 hours before serving.
The pickles will develop more flavor the longer they sit.
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