What On Earth Do We Do With All Of Theses Cucumbers? We Make Dill Pickles, Of Course!

 For one quart jar of dill pickles:

Slice, quarter, or leave whole enough cucumbers to pack a one quart jar.  Place them in a large plastic bowl and sprinkle them with Kosher Salt lightly.

Slice 1/2 white onion and add that to the bowl and sprinkle with Kosher Salt.

Peel and smash one garlic clove and drop it into the bottom of your jar.  Add one large sprig of fresh dill.

Fill your jar with a mixture of cucumber and onion.

Prepare your pickling solution:

1 1/2 cups apple cider vinegar

1 1/2 cups water

3 tsp kosher salt

1/8 cup sugar

1 tsp whole black peppercorns

1 tsp pickling spice

1 tsp yellow mustard seed

1/2 tsp red pepper flakes

Bring to a boil and then let cool a bit.  Pour solution into your jar and let them stand until they reach room temp.  Flip them every half hour to mix well.  Place in refrigerator and they should be ready to eat in one week. The photo shown includes a couple of Tabasco peppers instead of onions. Add what you like.