Dill Pickles Wash and slice 2 cucumbers. Set aside. Bring to boil 1 1/2 cups H2O 1 cup Bragg Organic Apple Cider Vinegar & 3 teaspoons sea salt. In the bottom of a glass quart jar place 2 teaspoons peppercorns, 4 gloves pealed and smashed garlic, and several springs of fresh baby dill. Add cucumbers. Pour the vinegar liquid to 1/4 inch from top. Place in Refrigerator. Wait at least 24 hours to enjoy! Makes a perfect topping for Bunless Bison & Veggie Burgers.