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Pickling vegetables refers to the simple process of submerging them in a salt and water solution (brine) or an acidic ingredient like vinegar.
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In very simple terms, the good bacteria that exists naturally on vegetables consumes the starches/sugars in the vegetable and secretes acids (namely lactic acid) that prevent spoilage.
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More importantly, the process adds flavor to vegetables, gives them brightness and acidity and, in some cases, increases their vitamin content!
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At the restaurant, after making these pickles, we cut them into spears; batter dip and deep fry them and serve them with spicy mayonnaise.
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Indulgent and delicious!
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Mix the sea salt, apple cider vinegar, and water and bring to a boil.
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Simmer for 5 minutes.
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Remove the brine from the heat and allow it to cool slightly.
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Arrange the cucumbers upright in a container large enough to hold the brine.
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Place the dill sprigs in amongst the cucumbers in the jars.
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The cucumbers should be fitted tightly and should come within 1/2-inch of the top of the container.
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Fill the container with the brine to the top and tap on a flat surface to remove any possible air bubbles.
