By Maureen Sullivan
— 6 – 8 cloves garlic, peeled and lightly smashed
— 1 small bunch of dill (about 1/2 – 3/4 cup)
— 8 cups water — 1 cup cider vinegar
— 1 tsp mustard seed
— 1/4 – 1/3 cup Kosher salt
— 2 tsp red pepper flakes
— 1 tbsp peppercorns
— 2 lbs Kirby cucumbers, sliced into chips
Combine water, vinegar, salt, and mustard seed in a large pot and bring to a boil. Cook until salt dissolves.
Place garlic, red pepper, peppercorn and half of the dill on the bottom of a 1 gallon jar. Pack cucumber chips in the jar and put the remaining dill on top.
Pour the prepared brine over the cucumbers and cover the jar. Let them sit on the counter until room temperature, then transfer to the fridge. They begin pickling after 24 hours but are best after a full week.