Step 1

Wash, dry and cut your pickles either into spears, thin slices or even do some of each like I did. You can use a mandolin slicer to get consistent slices which will be perfect to use for burgers or sandwiches.

Step 2

Place all the pickles in the jars of your choice. I was able to fit mine into (32 ounce mason jars.

Step 3

Add half the garlic, red onions and dill into each jar.

Step 4

Heat a saucepan to medium and add in the water, white and apple cider vinegars, mustard seeds, salt, sweetener, red pepper flakes and whole peppercorns. Allow to come to a simmer, stirring until the salt and sweetener has dissolved, then remove from the heat.

Step 5

Pour the brine into both jars, making sure the cucumbers are completely covered.

Step 6

Cover each jar tightly and allow them to cool slightly at room temperature.

Step 7

Chill in the fridge overnight before serving. Pickles should keep for at least 2 weeks or so.