1 head fresh dill or 1/2 tsp. dry dill weed 2 or 3 cloves fresh garlic 1 tiny red pepper or dash of dried pepper flakes 2 quarts of apple cider or white vinegar (5% acidity) 1 cup non iodized salt firm fresh cucumbers
To each sterilized quart jar add dill, garlic, and pepper. Pack cucumbers in jars. Bring salt and vinegar to a boil and pour into jars. Seal. Ready to eat in 3 weeks.
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