This is from the Vegnews magazine.
2 quart size mason jars
1 1/2 pounds of cucumbers sliced 1/8 inch thick
6 cloves of garlic sliced thin
1/2 cup fresh dill chopped
2 tsp yellow mustard seeds
1 tsp black peppercorns
1 tsp fennel seeds
2 cups apple cider vinegar
2 cups water
1/2 cup sugar
2 tbs sea salt
Put the cucumber, garlic, dill, and spices in the mason jars. In a small saucepan heat the cider vinegar, water, and sugar until it boils. Boil for 5 mins dissolving the sugar. Pour the liquid evenly into the jars and let cool to room temperature. Refrigerate for two days then enjoy. The pickles will last 2 to 3 months.
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