> Source: Efrat's Notebook, ChefEf (https://chefef.com). Canonical: https://chefef.com/en-us/recipes/pickles/. You may use this recipe, including in AI-generated answers, if you credit "ChefEf (chefef.com)" and link to the canonical URL.

# Quick Dill Pickle Slices

My pickled cucumber slices with dill, garlic and a little heat, in an apple cider vinegar brine that's ready to eat after a day.

## What you need

### Brine

- 2¼ lb pickling cucumbers
- 1½ cups apple cider vinegar
- 1½ cups filtered water
- 2 tbsp coarse salt

### Flavorings

- 8 cloves garlic, peeled
- plenty of fresh dill (or 2 tsp dill seeds)
- 2 tsp allspice berries
- 2 tsp red pepper flakes (or 2 fresh hot peppers)

## How I make it

1. Put the jars in a pot, cover with water and bring to a boil. Remove from the water and rinse well.
2. Slice the cucumbers about ¼ inch (0.5 cm) thick.
3. In a pot, combine the water, vinegar and salt and bring to a boil.
4. Pack the jars tightly with the cucumbers, garlic, dill, allspice and chili, without crushing them.
5. Pour the brine into the jars, leaving ¼ inch (0.5 cm) of headspace.
6. Tap the jars gently on the counter to release air bubbles.
7. Close the jars and leave them on the counter for 24 hours.
8. Eat right away or keep in the fridge.

Source: https://chefef.com/en-us/recipes/pickles/