10-12 pickling-size cucumbers, cut into 1/2-inch slices on an angle
4 tablespoons fresh dill leaves, chopped or snipped
4 bay leaves
1 cup white vinegar
1 cup apple cider vinegar
8 rounded teaspoons sugar
4 teaspoons mustard seed
4 teaspoons salt
8-12 cloves minced/pressed garlic
1-1.5 tablespoons pickling spices
Heat vinegar, sugar, salt, mustard seed, pickling spices, and garlic in small sauce pan and cook until it begins to simmer and sugar dissolves.
Toss the dill, bay leaf, and sliced cucumbers together in a shallow heat-resistant container.
Pour the simmering liquid over the cucumbers in a container with a tight lid.
Allow to cool to room temperature, flipping container intermittently to distribute brine.
Chill in fridge. (These are most delicious after a day or two ...but still very tasty even right after only a couple of hours.)
