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## Chef's notes I reuse my basic pickle brine at least once. Pickle brine is all about your preference. Make it as sweet as you like with extra sugar, spicy as heck so you are remembering you had them the morning after or a little extra zesty by changing the ratio of water to vinegar to 1:1. Note that the ratio is by weights and I use metric instead of freedom units because that is how I work but imperial will work if for keep the ratio the same by WEIGHT. ## Details - ⏲️ Prep time: 20 min - 🍳 Cook time: 0 min ## Ingredients - 50mls apple cider vinegar - 100mls water - 50grams sugar - Fresh dill - Chilli - 5-10 cucumbers ## Directions 1. Mix vinegar water together in a pot and bring to a simmer 2. Turn off the heat and stir in the sugar until dissolved. 3. Add into the brine fresh dill and chilli to your preferred taste. 4. Allow brine to cool. 5. Chop cucumbers into rounds or julienne and place into a clean and sterilised jar. 6. Pour brine into jar so cucumbers are fully covered. 7. Can enjoy in 2 days. Keeps up to 2 months.