Spiced to perfection, these pickles are best on sandwiches, burgers, chopped up on hot dog or a snack from straight out of the jar!

INGREDIENTS:

• 2 lb. pickling cucumbers
• ½ cup salt
• 2 cups apple cider vinegar
• 2 cups rice wine vinegar, unseasoned
• 2½ cups water
• ¾ cup sugar
• 2 tbsp. caraway seeds, toasted
• 1 tsp. yellow mustard seeds
• 1 tsp. coriander seeds, toasted
• 2 tsp. red chili flakes

DIRECTIONS:

1. Wash cucumbers and cut into ¼-to-½-inch-thick rounds.
2. Divide among 3 or 4 quart-sized mason jars (depending on how thick you slice the cucumbers).
3. Combine remaining ingredients in a medium pot. Bring to a boil, then reduce to a simmer.
4. Allow to simmer for 5 minutes.
5. Remove from heat and let cool on the countertop for 15 minutes.
6. For easy pouring, transfer warm pickling liquid into a pitcher. Pour over cucumbers in each jar, covering them completely.
7. Allow to cool in the jars to room temperature, then put on lids and store in the fridge.
8. Enjoy as soon as the next day, though flavors will continue to develop for a week. The pickles will keep in the fridge for up to a month.