1 cup water

1 cup apple cider vinegar

1 Tablespoon Kosher salt

4-5 sprigs of fresh dill

2 cloves garlic, minced

2 cups cucumber or carrot, sliced

Add the cucumbers and dill sprigs to glass jars.

In a medium saucepan set over medium heat, bring the water, vinegar, salt, and garlic to a simmer. Continue to simmer, stirring occasionally, until all the salt has dissolved.

Pour the brine over the cucumbers and dill sprigs. The cucumbers should be covered with liquid. Top off with cool water if needed to cover all the cucumbers.

Cool to room temperature (about an hour) then cover and refrigerator overnight or until serving. 

Notes

Pickles keep for several weeks when stored in an airtight jar in the refrigerator.

The recipe is great with carrots and other veggies as well.