Instructions:
- Prepare the Cucumbers:
- Wash the pickling cucumbers thoroughly, removing any dirt.
- Trim the ends if desired.
- Make the Brine:
- In a large container or jar, combine the cold water, apple cider vinegar, pickling spices, and kosher salt.
- Stir until the salt is completely dissolved.
- Add Flavors:
- Add the garlic cloves and dill seed to the brine mixture.
- Pack the Cucumbers:
- Place the cucumbers into the brine mixture, ensuring they are fully submerged.
- Use a plate or a weight to keep the cucumbers submerged if necessary.
- Fermentation:
- Cover the container with a lid or plastic wrap.
- Let it sit at room temperature for 2-3 days, depending on how strong you like your pickles. Check occasionally to ensure the cucumbers stay submerged.
- Refrigerate:
- After the desired fermentation time, transfer the pickles to the refrigerator.
- They will continue to develop flavor but will slow down the fermentation process.
