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Ingredients
- 4 Pounds Pickling Cucumber
- 2 Cups White Vinegar
- 6 Cups Water
- 1/3 Cup Pickling Salt
- 8 Cloves of Garlic, peeled and halved
- 4 Springs Fresh Dill Weed
- 3/4 teaspoon Dill Seed
Directions
- Wash cucumbers and place in the sink with cold water and lots of ice cubes for at least 2 hours
- Sterilize 4 to 5-quart canning jars and lids in boiling water for at least 10 minutes
- Combine the vinegar, water, and pickling salt in a large pot over medium-high heat. Bring the brine to a rapid boil
- In each jar, place two half cloves of garlic, one head of dill, and enough cucumbers to fill the jar. Then add two more garlic halves and one sprig of dill
- Fill jars with hot brine. Seal jars, making sure you have cleaned the jar’s rims of any residue
- Process sealed jars in a boiling water bath for 15 minutes
- Store for a minimum of 8 weeks before eating and refrigerate after opening. Pickles will keep up to 2 years in a cool, dry place
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