Garlic, Red Pepper, and Apple Quick Pickles

Hey again everybody. I'm just wanting to share my experience with the pickles that I previously made that actually blew the lid off the first attempt...which was actually very successful (or so I thought). This time I didn't focus on the vegetable as much I did the brine. I thought and contemplated about the flavors that I wanted out of the pickle and watched YouTube videos to see if I could've improved over the last batch and I noticed one that did quick pickles. Its an awesome way of making pickles and it is much easier. Without the need of sealing and canning ball jars, its as simple as heating and setting the brine and slicing the vegetables. I've got to work a little bit on the ingredients in the dry set which I'll explain here in a short while. Here are the things you will need to make these delightful pickles:

2-3 Cucumbers depending on size.
1 plastic container
Plastic wrap
1 cup water
1 cup apple juice
1 cup apple cider vinegar
1/3 cup kosher salt
1 tsp sugar
Black peppercorns
Coriander seed
Mustard seed
2 whole sprigs of fresh dill
4-5 cloves of garlic (minced finely)
2 tsp red pepper flakes
2-5 shakes of cayenne pepper sauce
1 tsp lemon juice

The one major component of doing the pickles is the wet brine. Its very simple...mix the water, apple juice, vinegar, salt, and sugar and heat to the point of boiling in a pot on the stove. While slicing the cucumbers into chips, stir the liquid mixture to make sure that the flavors marry. Once boiling, turn off the heat. Place the other ingredients into the container and add the cucumbers to the brim, leaving about a 1/4 inch at the top of the container. Pour the hot brine into the container to cover the pickles, cover with plastic wrap and pop on the lid. Let the pickles marry for a good 3 days and dig in. Sure, its a test of patience for those 3 days. However, its a labor of food love. If you want the typical dill pickle, reduce the garlic down a little, take away the apple juice and sub it with more water, and use white vinegar instead of cider vinegar. I just like the sweet punch that the apple juice adds. Also...these will only last about 2 weeks after opening the container...use them up quickly. My suggestion? Fry some up.