I love to pickle and if you have visited the Foxy Falafel stand at all this summer you will see the evidence of this love. I think I got it from my mom and my grandma. These are the dill pickle spears at the Foxy stand that are tangy and tart and dilly and garlicy and crisp and crunchy! Thought I would share this lovely recipe with you as I have had many requests. These are refrigerator pickles and are not processed so be sure to store in the fridge and use within 6 months.
You will need a large crock or glass jar.
Make a Brine:
2 Cups water
2 cups apple cider vinegar
1/4 cup salt
1/2 cup sugar
2 Tbsp. Garlic, minced
2 heads of dill or 4 fresh dill sprigs
Mix salt, water, sugar, cinnamon, fennel, and vinegar. Bring to a boil.
Rinse pickles, slice, and put in jars with garlic and dill split between 2 mason jars.
Pour brine mixture over pickles filling jars. Top with lids. Refrigerate. Use within 6 months.