Homemade Dill Pickles

Ingredients:

5 medium/large cucumbers (sliced)
4-5 cloves garlic (minced)
2.25 cups apple cider vinegar
2.25 cups water
2 TBSP kosher salt
TSB West Coast Blend (sprinkle once around pan)
TSB Pig Dust (sprinkle once around pan)
2 pinches of dill weed
(2) 32 oz. wide mouth mason jars

Directions:

In a deep skillet or sauce pan, add in vinegar, water, salt, TSB West Coast Blend, and Pig Dust. Slowly bring the liquids and seasonings to a rolling boil. As soon as the pickling brine starts to boil, remove from heat. Slowly add the sliced cucumbers and minced garlic to the skillet or pan. Let the cucumbers/garlic sit in the brine for 20 minutes.

Lastly, use tongs to place the sliced cucumbers into the 32 oz. mason jars. Use a ladle to fill each jar with the pickling solution. Tightly screw on the jar lids (use paper towel to clean up each jar if you spilled). Place both jars in the refrigerator for at least 2 days before enjoying. These dill pickles are not shelf stable and must be refrigerated. They will keep in the refrigerator for about 2 months.