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Ingredients
- 1 Quart Small Pickling Cucumbers
- 2 Heads Fresh Dill or 2 Tablespoons Dill Seeds
- 1 Fresh Hot Pepper, halved
- 6 Cloves Garlic, halved
- 1 Bay Leaf, halved
- 2 teaspoon Pickling Salt
- 1 Cup White Vinegar
- Boiling Water
Directions
- Wash and sterilize two pint jars and keep them hot until needed
- Prepare lids by boiling for at least 10 minutes
- Thoroughly wash cucumbers, gently scrub off blossom ends
- Pack hot jars with cucumbers, either whole, sliced, or spears
- To each jar, add one head (or 1 Tbs) of dill, one half of a hot pepper, three cloves of garlic (halved), 1/2 of a bay leaf, and one teaspoon of pickling salt
- Add 1/2 a cup of white vinegar to each pint jar and top off with boiling water
- Clean rims and place hot lid and ring on the jar
- Process in a boiling water bath for 10 minutes. Jars will remain shelf stable for two years.
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