Roasted Garlic Pickles

Ingredients:

• 2 pounds Kirby cucumbers, sliced with ends removed
• 1 1/2 cups apple cider vinegar (or white vinegar)
• 1 1/2 cups water
• 2 tablespoons Laguna Salt Roasted Garlic Sea Salt
• 1 tablespoon raw sugar
• 6 garlic cloves, peeled and sliced in halves (2 cloves per jar)
• 3 spicy peppers, sliced in halves (one per jar or use 1/4 dried pepper flakes per jar)
• several fresh dill seeds and flowers (or 1 teaspoon dried dill seed per jar)
• 1 1/2 teaspoons pepper corns (1/2 teaspoon per jar)
• 3 bay leaves (one per jar)
• 3 medium-sized or pint Mason jars

Instructions:

1. Wash and slice the cucumbers into quarters or halves, depending upon the size and your preference.  Cut off the blossom end of each cucumber.
2. In a saucepan, combine the vinegar, water, sugar, and salt.  Bring to a simmer and remove from heat.
3. Add spices to each jar.  Squeeze the cucumbers in as tightly as possible, without damaging them.
4. Pour the brine liquid into each jar and leave about 1/2 inch head-space at the top of the jar.
5. Tap the jars carefully to release any trapped air bubbles.
6. Cover with lids and let cool. Once the jars are cool, place them in the refrigerator and let them sit for at least two days before you enjoy them.