Capon's Homemade Pickles

Capon's Homemade Pickles


6 Kirby seedless cucumbers
2 cups apple cider vinegar
2 cups cold water
4 TBSP kosher salt
1 TBSP black peppercorns
1 TBSP coriander seeds
1 TBSP fennel seeds
1 cup fresh dill
8 garlic cloves
2 red finger chilis (optional)


1. Soak the cucumbers in salted ice water
2. Combine vinegar, salt and water to dissolve the salt
3. Fill up the jars with the dill, garlic, chilis and spices. Put in cucumbers, top with brine
4. Put in fridge for 24-48 hours

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