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Instructions |
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Wash cucumbers (enough for one jar) and place in an ice bath for at least 2 hours but no more than 8 hours. Add more ice as required. Sterilize jar and lid in boiling water for 10 minutes.
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In a pot over medium high heat, combine the vinegar, water, and pickling salt. Bring the brine to a rapid boil.
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Place the dill seed and one clove of garlic in the jar. Fill the jar with the cucumbers then add the other clove of garlic. Fill the jars with the hot brine. Seal jars, making sure you have cleaned the jars rims of any residue.
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Store pickles for a minimum of 8 weeks before eating. Refrigerate after opening. Pickles will keep for up to 2 years if stored in a cool, dry place.
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Originally Submitted
2/27/2017
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 Recipe "Pin It"){kind=logo}
