6 cups thinly sliced cucumbers (about 2 pounds)
1 1/2 cups apple cider or white vinegar
1 1/2 cups water
2 Tablespoons pickling salt
6 garlic cloves, peeled and smashed (2 cloves per jar)
1/4 teaspoon crushed red pepper per jar (3/4 teaspoons total)
1 teaspoon dill seed per jar (3 teaspoons total)
1 bunch of dill weed per jar
Wash and slice the cucumbers.
In a large saucepot, mix vinegar, water and salt. Bring to a simmer. Let cool.
Arrange jars on counter layer cucumber slices, garlic, and dill. Pack the cucumber slices firmly into the jars.
Pour the brine into the jar, leaving approximately ½ inch.
Close lids; place jars in refrigerator. Let them sit for at least 48 hours before eating.