Dill Pickles

In a measuring cup, combine the apple cider vinegar, water, maple syrup and salt. Stir well to dissolve the maple syrup and salt. Set aside.

Wash and slice the cucumbers lengthwise in half, then 6 strips. Thinly slice the onion into half rounds, and pluck apart the dill into smaller fronds.

Start putting a few cucumbers upright in the sterilized jar, setting slices of onion and sprigs of dill down in the gaps as you go. Pour the brine over top. If it doesn’t quite cover the pickles, add enough water so that it does. Place in the fridge and let marinate for at least one hour. Enjoy for up to seven days.