- 5
- 10 mins
- 40 mins
Ingredients
- 12 large sprigs fresh dill
- 6 garlic cloves, peeled
- 6 lbs small cucumbers, no more than 1" in diameter
- 2 cups cider vinegar
- 1/2 cup sugar
- 1/2 cup rock salt
Preparation
Step 1
Wash and rinse 6 1 quart canning jars.
Place a sprig of dill and a clove of garlic in the bottom of each jar. Pack the cucumbers into the jars and place a large sprig of dill on top of each.
In a saucepan, combine 1 1/2 quarts of water and the vinegar, sugar and salt. Bring to a boil, then remove from the heat. Pour the vinegar mixture over the cucumbers. Wipe the tops of the jars and close with canning lids and rings.
Seal the jars by processing in a hot-water bath for 3 minutes.
Hot-Water Bath Method for Sealing Canning Jars.
Place a wire rack with handles in the bottom of a large, deep pot with a lid. The rack will keep the jars off the bottom of the pot, and the handles make it easier to add and remove the jars. Fill the pot half full of water and bring to a boil. Lower the jars slowly and carefully into the water. the water should cover the jars by 1". Add more water if necessary to reach this level. Cover the pot and boil the jars for 30 minutes after the water has returned to a boil. Carefully remove the jars from the water and set aside to cool. The jar lids will pop and invert as they seal.
When the jars are cool. remove the rings if the pickles are to be stored before use. The rings may rust during lengthy storage, making them difficult to remove. When the rings are removed, the jars should be wiped clean and handled in such a way as not to disturb the sealed lid. Lift by the sides or the glass rim only