Dill pickles
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Makes 2 pint jars

- 1.5 lbs cucumbers (1.75-2)
- 4 cloves minced garlic (6)
- 2 tsp dill seeds (16 dill sprigs) -- I didn't have so skipped
- 1/2 tsp red pepper flakes (optional 1/4)
- 1 cup apple cider vinegar (1.25)
- 1 cup water (2)
- 4 tsp pickling salt or kosher salt (3 tbsp)
- (2 tbsp sugar)
- (2 tbsp coriander seeds)
- (1 tsp mustard seeds) -- I added this since I skipped dill

Variations in ()

Instructions:
1) Cut off cucumber ends + cut into spears
2) In jar, add garlic, dill, red pepper + any other spices used like mustard
3) Pack cucumbers tightly in jar without smashing. Keep 1/2 inch below top (cutting if needed)
4) Place vinegar, water, salt in saucepan. Boil over high heat, then pour into pickle jars (some let it cool first. I think the hot is if canning)
5) Tap jars to remove bubbles + add lids/rings
6) Let cool to room temp + refrigerate. Wait at least 2 days before eating. Flavor improves with age.