Ingredients
- 1/2 cup canning salt
- 4 1/2 cups white vinegar
- 8 cups water
- 6 teaspoons minced garlic
- 5 Tablespoons (approx.) dill seed (not dill weed, but dill seed)
- enough pickling cucumbers to fill 6 pint canning jars (depending on size, approx.18-20)
Instructions
- Preheat oven to 250 degrees. Wash canning jars in hot, soapy water. Place the clean jars upside down onto a tea towel lined cookie sheet (with edges) in the oven to keep them hot.
- Place flat lid seals and rings in a small bowl. Set aside.
- Wash the cucumbers, slice a piece off of each end (stem and bottom) of the cucumber, and discard, then slice your cucumbers into spears, chips, or lengthwise into sandwich slices. Pack the pickle slices into the hot jars (be careful when removing hot jars. I recommend canning tongs to hold the jars securely). I find it helpful to turn the jar sideways and slip the sandwich slices in... it helps them to stand up better in the jar.
- Add a teaspoon of minced garlic and 3/4 Tablespoon of dill seeds to each jar.
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