Ingredients

• 3 1/2 ounces sea salt (about 1/3 cup plus 1 tablespoon)
• 1/2 cup apple cider vinegar
• 8 cups bottled water
• 1 1/2 pounds kirby cucumbers, thoroughly washed and dried
• Few sprigs fresh dill, washed and dried

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Instructions

1. Watch how to make this recipe.
2. Mix the sea salt, apple cider vinegar, and water and bring to a boil. Simmer for 5 minutes. Remove the brine from the heat and allow it to cool slightly. Arrange the cucumbers upright in a container large enough to hold the brine. Place the dill sprigs in amongst the cucumbers in the jars. The cucumbers should be fitted tightly and should come within 1/2-inch of the top of the container.
3. Fill the container with the brine to the top and tap on a flat surface to remove any possible air bubbles.
4. The pickles will last for up to a few weeks.