Ingredients:

  • 1 quart – distilled white vinegar
  • 3/4 cup – pickling or kosher salt
  • 2 quarts – water
  • 2/3 cup – sugar
  • 1 1/2 teaspoons – dill seed
  • 1 1/2 teaspoons – celery seed
  • 30 black peppercorns
  • 12 garlic cloves
  • 12 sprigs fresh dill
  • 5 pounds – small pickling cucumbers

Directions:

  1. Sterilize canning jars, lids and screw bands according to manufacturer’s directions. Simmer vinegar,
    salt, water, and sugar in a large non-aluminum saucepan. In ONE STERIZILED JAR AT A TIME,
    place 1/4 teaspon each of the dill and celery seed, 5 peppercorns, 2 cloves of garlic, 2 sprigs fresh dill.
    Pack jar with WHOLE* cucumbers. Pour hot vinegar mixture into jars, leaving 1/2 inches headspace.
    Cover with lids, screw on bands. Process jars in a large pot of simmering water for 5 minutes; water
    should cover jars by 1″. Remove jars to a rack to cool. Test seals. Store in a cool, dark place for at least
    6 weeks.
  2. You can slice or quarter cucumbers if you desire.

Serves:

1 person

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