Cedric’s Tavern Biltmore Pickles

Ingredients

### Ingredients:

- 3 Tablespoons black peppercorns

- 1 Tablespoon whole cloves

- 1½ Tablespoons crushed red pepper flakes

- 2 Tablespoons Juniper Berries

- ¾ cup kosher salt

- 1 quart white granulated sugar

- 1 gallon apple cider vinegar

- 6 lbs. pickling cucumbers

- 2 lbs. yellow onions

- 1 cup fresh dill

Directions

Method:

1. Place peppercorns, cloves, red pepper flakes, and juniper berries in cheesecloth, tie with butcher's twine, and set aside.

2. Combine salt, sugar, and cider vinegar in a stock pot, place over medium-high heat, and bring to a boil. Whisk often to make sure sugar is dissolving and not sticking to the bottom of the pot. When brine boils, remove from heat and set aside. Allow mixture to cool to room temperature.

3. Thoroughly wash cucumbers and cut into quarters lengthwise. Place cut cucumbers in a 2-gallon plastic container. Julienne yellow onions and roughly chop the dill, combine with cut cucumbers and give a toss. Add sachet of spices on top.

4. When brine has cooled to room temperature, pour on top of pickle ingredients and refrigerate. Allow ingredients to brine a minimum of 24 hours before using. Pickles will keep for one month if left in fridge