I prefere apple cider vinager for picking but malt vinager works just as well
For these it is equal parts vinager and water and 1/3 of that sugar a little salt
As for the other flavours here im using chilli , black mustard seed and dill
But you can use any flavours you like and play around with differant flavour mixes
Bring the vinager sugar and water to the boil with mustard seed and cool a little
You can slice the cucumbers any way you like add the dill and chilli.
Using very clean jars (i steam mine just before using) or place in a pot of boiling water .
Pour the mix into the jars while warm and cover the cucumbers
Put the lids on but not tighty and leave over night then , seal tightly and place in the fridge . After making these you will never go back to shop bought dill pickles again
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