Home Pickled Cucumbers Are Just Better

1. 1

   Heat apple cider vinegar until just beginning to boil.

2. 2

   While remaining on the heating element, turn off the heat and let sit until room temperature.

3. 3

   *These instructions are very important as this will allow the cider vinegar to release tannins which moderate the fermentation of the cucumbers, allowing for a crisper pickle*

4. 4

   Wash and slice pickles as desired and pack into jar tightly.

5. 5

   Combine cider vinegar, white vinegar, pickling spice, then fill the jar with distilled water until brim full.

6. 6

   Allow the cucumbers to ferment in a warm space for 12 hours, then flip the mason jar over and allow 12 more hours of fermentation.

7. 7

   Once at desired tenderness immediately refrigerate to halt fermentation.

* Per serving · 4 servings · Values may vary.