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Ingredients
- 1 pound 3" pickling cucumbers/qt jar. 7 jars=1 batch.
- Green dill heads.
- 1 clove garlic/jar
- 1 tsp sugar/jar
- 10 cups water/batch
- 5 cups vinegar/batch
- 1 1/4 cups pickling salt/batch
Details
Servings 7
Preparation time 60mins
Cooking time 60mins
Preparation
Step 1
Place one head of green dill in the bottom of each quart jar along with 1 clove garlic and 1 tsp sugar. Fill the jars with washed cucumbers and put one head of dill on top. (jars should be pre heated in the
dishwaser ro sterilize prior to use). Boil the water, vinegar and salt for 2 minutes and skim any scum off the top. Fill the jars with the liquid leaving 1/2" headspace and seal. Place upside down with cap in water in a boiling water bath. Bring water to a boil and process 10 minutes. Leave the jars in water to cool. The original recipe called for zinc lids with rubber seals, but these are no longer available. Regular lids will work fine, but may rust a bit on the outside but the pickles are OK.
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