two large english cucumbers. half cup kosher salt. one cup hot water.
half cup apple cider vinegar. four cloves garlic. teaspoon whole black peppercorn.
pinch red chili flake. two teaspoons mustard seed. two sprigs fresh dill.
slice cucumbers into quarter inch wheels and combine with salt in bowl. refrigerate
for one hour. combine all other ingredients into second mixing bowl and allow brine to
marinate while cucumbers are salting. leave brine at room temp. remove cucumbers
from refrigerator and rinse completely. transfer cucumbers to ball jar or other sealable
container and pour brine to cover. the pickles are ready to eat in one hour, but are best after 24 hours.
please keep refrigerated.
wishing you a happy and healthy 2011. ryan + jen hidinger