Nothing is better than homemade pickles. This recipe has a touch of garlic for added flavor.
PREP TIME
20
minutes
TOTAL TIME
40
minutes
SERVINGS
3
servings
9
cups pickling cucumbers, sliced
3
(1-quart) canning jars and lids, sterilized
3
grape leaves
3
teaspoons dill seed
3
cloves garlic
6
cups white vinegar
3
quarts water
1 1/2
cups salt
Pack cucumbers evenly between sterilized jars, leaving 1/2-inch headspace. To each jar add one grape leaf, one teaspoon dill seed and one clove garlic. Combine remaining ingredients in a large saucepan over medium heat. Cook and stir until hot and salt is dissolved. Pour vinegar mixture evenly into hot sterilized jars, leaving 1/2-inch headspace. Wipe rims; secure with lids and rings. Process in a boiling water bath for 15 minutes; set jars on a towel to cool. Check for seals. Makes 3 jars.
