By Megan Winfrey

Last week, I decided to make pickles out of the bounty of cucumbers I'd received. I wasn't planning to blog about it, because my pickle recipe isn't anything to write home about. But upon discovering that I didn't have salt (and I wasn't about to wake the baby for a grocery run), I had to improvise. And that, I thought, was worth a blog post.

ACV Pickles

Canning Jars

Pickling cucumbers (the short, fat ones)

Apple Cider Vinegar with the Mother

Additions such as:

Garlic

Sliced Peppers

Peppercorns

Dill

Red Pepper Flakes

This one is super easy, folks.

Cut the ends off the cucumbers and slice into rounds or spears.

Pack your jars with the cucumbers and any of my suggested additions.

Fill the jars to the brim with ACV.

Put the lids on tight and refrigerate for 3 days.

I thought these turned out FANTASTIC! A little intense for some, sure - but I'm a die hard fan of pickles and ACV, so it worked for me. ACV has endless health benefits and these pickles are a great way to get your daily dose without drinking it straight. I'll be using mine with pulled pork sandwiches and tuna salad!